Orange Sponge Cake

250g caster sugar
1 orange
170g butter, room temperature
4 eggs
50mls milk
250g self raising flour

Preheat your oven to 170 degrees (mine needs 180 degrees because it's oh so slow). Grate the rind of your orange then juice it. Place sugar, rind, butter and eggs into your mixer/bowl and beat for a couple of minutes until pale and creamy. Add in your milk, juice and sifted flour and mix for another minute until well combined. Pour into lined square cake tin and bake 45-55 minutes.

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