I,m not sure these are what you are looking for but here are 2 to try..

This one is a repost of one i posted about 2 mths ago........

SOAKED ORANGE SPONGE
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6 large eggs
180g(6oz) sugar
150g(5oz) all-purpose flour
30g(1oz) cornflour (cornstarch)
30g(1oz) butter melted
grated rind of 1 orange and 1 lemon

SYRUP
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60g(2oz) sugar
25ml(1 Tbls+2tsp) water
Juice of 1 orange and 1 lemon (if you want it more orangy substitute the lemon for a small orange)

FILLING and TOPPING
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80 ml (1/3 cup) orange curd (rec. follows at end of cake rec.
250ml(1cup cream lightly whipped
crystallized orange slices look pretty for a garnish

Grease or spray and baseline a 20cm round or square tin.
Preheat oven to 190c(375f)

For the Sponge
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Place eggs, sugar, lemon and orange rinds in a bowl over simmering water. Whisk with an electric whisk for about 8 mins until the mixture is pale and creamy.
Remove from the heat. Sift together the flours and fold in to the egg and sugar mixture along with the melted butter. Pour into pre-pared cake tin and bake in the center of the oven for 40 mins or 'til well risen.

For the Syrup
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Place syrup ingredients in pan and heat gently until sugar dissolves. Bring to boil and simmer for 2 mins. Spoon syrup over the cooked sponge and leave to cool in tin until cool. Turn cake out and split into 3 layers carefully.

FILLING
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Beat the orange curd and fold in the whipped cream.reserve a third and use the rest tofill the cake and also the sides and top. Spoon the reserved mixture andplace in piping bag and pipe rosettes on top of the cake and decorated with the crystallized fruit.ORANGE CURD
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3oz castor sugar (superfine)
1 large orange (grated rind and juice)
2 eggs
2 oz unsalted butter

Place rind and sugar in a bowl. In another whisk lemon juice together with the eggs, then pour this mixture over the sugar.add the butter in little pieces and place the bowl over a pan of simmering water. Stir frequently until thickened about 20 mins.leave to cool.

Store in fridge if not using for cake. ORANGE CAKE
************** 3/4 cup and 1 Tbls butter
1 1/2 cups caster sugar(superfine)
1 1/2 Tbls grated orange rind
4 x/large eggs
1/2 cup plain yogurt
3 Tbls orange juice
2 cups all-purpose flour
1/2 tsp bicarb. of soda

SAUCE
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1 cup fresh orange juice
3 Tbls fresh lemon juice
1 tbls grated lemon and orange rind
1/2 cup sugar

Preheat oven to 180c(350f). spray a 20cm ring tin.
Cream the butter and c.sugar until fluffy. Add o.rind and mix well.add eggs 1 at a time, beating well after each one.
Mix yogurt and o.juice and add to mixture. Blend well and place in prepared ring tin.
Bake for about 40 mins. Stand cake in tin for 5 mins then turn out onto a wire rack.cool slightly.
Mix all ingredients for sauce in a pan. Bring to boil and boil for 5 mins and pour over cake while still hot,
It really is a sticky cake but are, t all the best ones?

Hope they help
Julie