250g butter
1 cup Chelsea White Sugar
1 cup Chelsea Dark Cane Sugar
grated rind and juice of 1 small orange
4 eggs
1 cup sour cream
2 cups plan flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground ginger
3 tsp mixed spice
1/2 tsp salt
1/4 cup milk

Orange Cream Cheese Icing
2 x 250g cream cheese, softened to room temperature
50g butter, softened
grated rind of a small orange
1 tsp vanilla essence
1/2 cup sour cream
3 1/2 - 4 cups Chelsea Icing Sugar

Preheat oven to 180°C (160°C fan-forced). Grease and paper line the bases of three 21cm shallow cake tins (sponge tins) sprinkle the tins with flour then shake out the excess.

In a large bowl, beat together the butter and both sugars until creamy, add the juice and rind of the orange then the eggs one at a time. Mix in the sour cream, dry ingredients and milk. Divide the mixture between the 3 prepared tins. Bake for 25-30 minutes or until cooked through. Transfer the cake tins to a cooling rack and cool 10 minutes before turning out to cool completely. Spread the icing between the layers and across the top and sides. This cake cuts into at least 10-12 servings and keeps well for up to 5 days.

Orange Cream Cheese Icing
Using an electric mixer, beat the cream cheese and butter with the orange rind. Add the vanilla essence and sour cream and beat until combined. Add icing sugar a cup at a time until the mixture is a firm icing consistency.