1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8″ cake tins (that are at least 2″ deep)
2. You can make both sponges at the same time if you have three tins, if you only have two tins, make one of them first then make the other afterwards. Do not make both and leave the batter on the side as it will affect the final results
β’ For the chocolate sponge:
1. Mix the baking spread and caster sugar together for around 3 minutes until fluffy, ideally using an electric mixer
2. Add the eggs, orange extract and milk, and whisk until fully incorporated
3. Add the self-rising flour, cocoa powder and baking powder and whisk or fold in gently, only until you can’t see any flour anymore
4. Divide the mixture between the two tins, use scales for accuracy
5. Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack
For the orange sponge
1. Mix the baking spread and caster sugar together for around 3 minutes until fluffy, ideally using an electric mixer
2. Add the eggs and orange extract, and whisk until fully incorporated
3. Add the self-rising flour and orange food coloring and whisk or fold in gently, only until you can’t see any flour anymore
4. Pour the mixture into the tin
5. Bake them for 35 minutes, check it is done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tin and leave to cool on a cooling rack
6. To make the buttercream mix the butter, cocoa powder and icing sugar together. You may need to add the icing sugar and cocoa powder in stages, depending on how large your mixer bowl is.
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