250g (or 1.1 cups or 8.8 oz. or 17 Tbsp.) unsalted butter, room temperature
250g (or 1.1 cups or 8.8 oz.) castor sugar (white sugar) (lowered to 200g (or 7.1 oz. white sugar)
4 medium eggs (3 giant eggs)
Grated orange zest from 2 oranges (4 Tbsp. of zest)
270g (or 1.14 cup or 9.5 oz.) self elevating flour*
*To make self rising flour (1 cup common flour; 1½ tsp. baking powder; ½ tsp. salt= 1 cup self rising)
120ml (1.1 cup or 9.5 oz.) freshly squeezed orange juice
1/2 tsp. Rum or Rum extract, elective

Preheat the oven to 180C or 356F. Grease and line a 22cm (8 inch) spherical cake pan.

Utilizing a electrical beater, cream the butter with sugar till mild and fluffy.

Beat in eggs, separately, beating nicely earlier than every addition, if crucial including a spoonful of flour with the final egg to stop combination from curdling.

Beat in orange zest. Add the flour unexpectedly and blend nicely, then slowly combine within the orange juice.

Scrape the batter into the ready pan and bake within the preheated oven for 45-50 minutes or till skewer inserted into the middle of the cake, comes out clear. If it begins to brown too rapidly, cowl loosely with a sheet of evenly greased aluminum foil.

Depart the cake within the pan to chill on a wire rack, then unmold and serve.