5 oz (175grams) butter
5 oz (175g) soft brown sugar
3 eggs
5 oz (175g) self raising flour (sieved)
Pinch of salt
Grated rind of 1 large orange
Strained juice of ½ orange

“Preheat the oven to 180°C, Mark 4, 350F. Line the bases of 2 x 20cm sandwich tins with non-stick baking paper. Cream the butter and sugar together until pale and fluffy. Beat the eggs and add a little at a time, adding a dessertspoonful of flour with each egg. Fold in the remaining flour, the orange rind and the orange juice. Divide the mixture between the 2 cake tins and bake for about 25 minutes until they start to shrink from the sides and a skewer inserted into the centres comes away clean. Place on a wire rack for 10 minutes, then turn the cakes out onto the rack and leave until cool.”

Grandma’s tips for a perfect sponge cake :

• Have all the ingredients at room temperature before starting the preparation.
• Make sure the butter is soft before adding the sugar to cream the mixture.
• The mixture should be a ‘dropping’ consistency so it falls off the spoon.

Filling and topping
3 oz (75g) butter
3 oz (75g) demerara sugar
2 oz (50g) flour (or cornflour)
4 fl oz (100ml) milk
Butterscotch chips
Icing sugar

“Melt the butter and sugar in a pan (preferably non stick) and stir over a low heat for 5 minutes until the sugar has dissolved. Stir in the flour a little at a time, adding the milk alternately. Stir well, using a (non stick) whisk. Allow to cool slightly. Smear the top of the cake very lightly with a small amount of the filling. Cover the other cake with the filling. Then place the first cake on the top. Sprinkle the butterscotch chips over the top. (They should stick to the cake). Finally, dust the top with icing sugar.”

So enjoy Grandma’s celebration recipe wherever you are this weekend!