Recipe Method

1. Preheat the oven to 180°C. Grease and line three 15cm-diameter cake tins.
2. In a large bowl, sift together the flour, baking powder, and salt. Add the caster sugar and mix well.
3. In a separate bowl, whisk together the canola oil, eggs, milk, vanilla essence, orange juice, and orange zest.
4. Add the wet ingredients to the dry ingredients and mix with a spatula until just combined.
5. Divide the batter equally between the three prepared cake tins.
6. Bake for 35 – 45 minutes, or until a skewer inserted into the centre of each cake comes out clean. Ovens can vary, so it’s a good idea to check your cakes with a skewer from 35 minutes and adjust the time accordingly.
7. Allow the cakes to cool completely in the tins before removing them from the tins and placing them on a wire rack. Trim the tops of the cakes to create a flat surface.
8. To make the icing, beat the butter until creamy. Add the orange juice and mix well.
9. Gradually add the icing sugar, beating well after each addition.
10. Add the cream cheese and beat until the icing is smooth and creamy.
11. Place one cake layer on a cake stand or serving plate. Spread a layer of icing on top of the cake. Place the second cake layer on top of the icing and repeat the process. Place the third cake layer on top.
12. Use the remaining icing to cover the top and sides of the cake. Smooth the icing using an off-set spatula.
13. Decorate the cake with orange slices.