|Castor sugar||6 Ounce|
|Plain flour||8 Ounce|
|Baking powder||1 1⁄2 Teaspoon (Leveled)|
Line a 7-in cake-tin with greaseproof paper.
Cream the fat and sugar till white; add the beaten eggs gradually, beating well between each addition.
Sift flour, salt and baking-powder and add, with the grated rind and juice of the orange, to the creamed fat; mix well.
Place in the cake-tin and bake in a moderate oven (350° F., Gas 4) for 1-1 1/4 hr.