Aperol Spritz Cake

Preheat the oven to 180°C (160°C fan). Grease and line three 20cm (7inch)round cake tins.

 In a large bowl, beat the margarine and sugar together until pale and fluffy. Gradually add the eggs one at a time, with one spoon of flour mixing well after each, then stir in the remaining flour, baking powder, orange zest, milk and vanilla extract.

Pour in the Aperol and orange juice, mixing gently to create a smooth, creamy batter. Divide evenly between the tins and smooth the tops.

Bake for 30–35 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven and make the prosecco drizzle. Add the prosecco and sugar together in a microwave safe bowl and microwave for 30 seconds, or until the sugar has dissolved. 

Using a skewer, poke holes into the top of the cake, and then drizzle over the prosecco drizzle, repeat with all the sponges. Let the cakes cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

Beat the softened butter until creamy, then gradually sift in the icing sugar. Add the orange extract, and aperol and beat until light and fluffy.

To assemble, place one cake layer onto a serving plate and spread with some buttercream. Place the second layer on top and spread a generous layer of buttercream over the top and sides. Arrange the thinly sliced oranges for a decorative finish.