Instructions: Grate rind from oranges and segment for decoration.

Beat eggs, rind and sugar in small bowl with electric mixer until pale and thick. Transfer mixture to large bowl. Gently fold in sifted flour, then combined butter and water. Pour mixture into greased and lined 30cm X 25cm Swiss roll tin, bake in a moderate oven for 25 minutes, turn onto a wire rack to cool. Cut cake into 3 even sized pieces.

Whip combined cream, Grand Marnier and sifted icing sugar until stiff. Place one layer of cake onto serving plate and spread with some cream. Repeat with remaining cake and cream.

Cover top and sides with remaining cream. Decorate with thin strips of orange rind and orange segments.

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