|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Soft margarine||1/2 Cup (8 tbs)|
|Sugar||1/2 Cup (8 tbs)|
|Eggs||2 , slightly beaten|
|Orange||1/2 , rind freshly grated|
|Shortening||1 Teaspoon (for greasing)|
|Flour||1 Tablespoon (additional, for dusting)|
|Whipping cream||2/3 Cup (10.67 tbs)|
|Apricot jam||6 Tablespoon|
|Confectioners sugar||1 Tablespoon (for dusting)|
1) Preheat oven to temperature of 325 degrees.
2) Grease two 7-inch cake pan lightly with the shortening and dust them with flour. Tip out the excess flour, if any.
3) Into a large bowl, sift together the flour, salt and baking powder.
4) Add the sugar, eggs, margarine and orange rind. Vigorously beat the contents for 2-3 minutes, till smooth and evenly blended.
5) Between the prepared pans, divide the mixture equally and level the surfaces.
6) Bake the cakes in the preheated oven for about 30 minutes, till they are firm to touch.
7) Let the cakes cool for 2 to 3 minutes and then turn them out, the right way up, on a wire rack. Leave them till they are completely cool.
8) In order to assemble the cake, beat the cream till it is standing in soft peaks.
9) On a serving plate, place 1 cake and spread it with jam and then with the whipped cream, top with the other cake.
10) Sift confectioners-€™ sugar all over the top.
11) Place the assembled cake on a serving plate and serve as soon as possible. The cake can be chilled for a bit before serving. Makes a good dessert.