Layered Marmalade Cake

Preheat the oven to 190°C (fan 170°C, gas mark 5). Prepare two 20cm cake tins by greasing and lining with baking paper.

In a large mixing bowl, beat together the butter and sugar until you get a creamy consistency. Add the beaten eggs one at a time, followed by the warm water and a pinch of salt.

Mix the flour and beat well. Pour half the mixture into each tin or mould and bake in the centre of the oven for about twenty five minutes or until golden and risen.

Turn the sponges out of the tins and leave to cool completely on a wire rack. For best results, remove the baking paper a few minutes after the cake has cooled.

Cream together the butter and icing sugar until you get a soft but not runny consistency, adding two or three drops of vanillla extract.

Sandwich the sponge halves together with a layer of marmalade and a thin layer of the buttercream. Spread the buttercream thickly on top of the cake and sprinkle with the finely grated orange peel.