- 225g (8oz) butter or margarine, softened
- 225g (8oz) caster sugar
- 4 eggs, beaten
- 3 tbsp warm water
- Pinch of salt
- 225g (8oz) self-raising flour
- 150g (5oz) butter, softened
- 300g (10 ½oz) icing sugar, sieved
- ½ tsp vanilla extract
- Orange peel, finely grated
- 4-6 tbsp marmalade
Preheat oven to 190C/fan 170C. Grease two 20cm cake tins and line with baking paper.
Beat together butter and sugar until creamy. Add beaten eggs one at a time. Add warm water and salt. Mix in flour and beat well.
Pour half the mixture into each tin. Bake in the centre of the oven for 25 minutes, or until golden and risen.
Take sponges from tins and leave to cool on wire rack. Remove baking paper after cake has cooled.
Cream together butter and icing sugar until mixture is soft. Add two or three drops of vanilla essence and sandwich the sponge halves together with layer of marmalade and thin layer of buttercream.
Spread butter cream thickly on top of cake and sprinkle with orange peel