Ingredients for the cake. Preheat an oven at 350 degree F. Sift the flour, baking soda, baking powder, salt together using big strainer. Keep aside. Grease 8” cake pan with some butter. Line the cake pan with wax pepper. Keep it aside.
In a mixing bowl, add butter and sugar, and mix it by hand blender at low setting till creamy texture appears. Add orange juice, orange zest and orange extract, and whisk it well.
Add sifted cake flour or all purpose flour in to it and whisk it well with the hand blender. Add butter milk, blend is nicely to bring it to batter pour consistency.
Pour the cake batter in to cake pan. Spin the pan so cake batter will spread evenly. Bake it for 30 to 35 minutes. To ensure that cake is baked properly, insert a toothpick at center and it should come out clean. Let it cool down and then refrigerate for 1 hour.
In a mixing bowl, add heavy whipping cream, sugar and vanilla extract . Whisk at low setting until stiff peak forms. Icing cream for cake is ready. Refrigerate for 20 min. Take out the cake and icing cream and spread icing cream on cake on the open surface. Refrigerate for 30 minutes.
To caramelize the orange, add 3 tbsp water, lemon juice and sugar in a pan and heat at medium flame, stir continuously. Once sugar start melting, add orange and mix it well and cook for about 1 minute. Turn of the heat.
Spread 2 layer of icing cream on the cake all over and decorate it with caramelized orange mix. Decorate the cake as you like.