1 1/2 cups yellow corn flour
1/1/2 cups all-purpose flour
30g baking powder
4 large free range eggs
375g caster sugar
2 tablespoons vanilla extract
1 cup unsalted butter, room temperature
250ml orange juice
1 tablespoon finely grated orange zest
Preheat the oven to 180°C. In a standalone mixer, cream the butter and sugar on medium-high until light and fluffy, 4 to 5 minutes.
In a medium bowl, whisk together flour, orange zest, baking powder, and salt; set aside.
Then beat in the eggs add eggs one at a time, beating well after each addition before adding the vanilla extract and orange juice.
With a mixer on low, alternately add flour mixture mix just until incorporated (do not overmix). Use a little bit of the milk if you need to loosen the mixture.
Grease the baking pan. Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
Bake for 35 minutes or until a toothpick inserted in centre of the cake comes out clean. Sprinkle with icing sugar and serve.