Iced Marmalade Cake

• 6oz butter
• 6oz caster sugar
• 3

Line and grease a seven-inch round cake tin. Beat butter and sugar together until light and creamy. Beat in the egg yolks, one at a time, then one tablespoon of the flour. Stir in marmalade, peel, orange rind and water. Fold in the remaining flour. Whisk the egg whites until just stiff and fold into the cake mixture. Turn into the prepared tin and bake at 350°F, 180°C, gas mark 4 for one and a