Preheat the oven to 180C/350F/gas mark 4
Use two 20cm/8 inch sandwich tins.
Grease and line the sandwich tins with greased greaseproof paper. Measure all the cake ingredients into a bowl and beat well for about 2 minutes until thoroughly blended. Divide the mixture between the two tins and level out evenly.
Bake in the oven for about 35 minutes until the sponges shrink away from the sides of the tin and turn a golden brown colour. Leave to cool in the tins for a few moments then turn out, peel off paper and finish cooling on a wire rack.
Butter cream: Measure the ingredients into a bowl and cream together until blended, adding a little orange juice to soften the mixture if necessary. Use to sandwich the two cakes together. Serve dusted with a little icing sugar.
