Mini Orange Sponge Cake

These easy orange sponge cakes are flavoured with orange blossom water for a delicate flavour. They are quick to make and look great in an afternoon tea spread. Making mini versions of a large orange or citrus cake means they bake a little quicker and icing is a little easier. Make sure these little cakes are completely cool before even thinking about icing them to keep that shiny smooth and glossy finish.

Ingredients:

For the sponge

9oz Billington's Unrefined Golden Caster Sugar

9oz Butter (unsalted)

4 Egg(s) (free range) (medium)

1 tsp Nielsen-Massey Orange Blossom Water

9oz Self-raising white flour

For the buttercream

11oz Silver Spoon Icing Sugar

5oz Butter (unsalted) (softened)

0.5 tsp Nielsen-Massey Orange Blossom Water

For the icing

4oz Silver Spoon Icing Sugar

1 Orange(s) (zest and juice)