Zesty Citrus Gateau

For the cake: heat the oven to 180°C (160° fan). Grease 3 x 23cm|9" cake tins and line the bases with non-stick baking paper.

Sift together the dry ingredients and set aside.

Beat the butter, orange zest and sugar in a mixing bowl until light and creamy.

Gradually beat in the eggs, 1 at a time, alternately with a spoonful of the flour mixture, until blended.

Stir in the remaining flour mixture, alternately with the soured cream and milk until blended.

Spoon into the tins and bake for 25-30 minutes until golden and springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.

Invert 1 cake and spread with jam. Repeat with the remaining jam and cakes.

For the icing: sift the icing sugar into a bowl and stir in sufficient orange juice until the mixture is smooth and thick enough to coat the back of a spoon. Spoon over the cake.