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Victoria Sponge Cake

Victoria Sponge Cake
PREP TIME
10 min
COOK TIME
35 min
YIELDS
8-10 servings

Fruity orange and raspberry Victoria sponge cake with orange and buttercream is a refreshing treat in the spring!

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Ingredients

Victoria Sponge Cake

225
g butter
225
g golden caster sugar
4
free range eggs
225
g self raising flour
zest of a large orange

Jam

250
g raspberries
splash of orange juice (use the orange from the sponge)
1
heaped Tbsp Golden Caster Sugar

Icing

250
g butter, softened
250
g icing sugar
Juice of ½ an orange
Zest of a large orange
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Directions

Step 1

Turn the oven on to 180C. Grease two 8-inch Victoria sandwich tins, line the bottom of both tins with grease proof paper and then lightly flour them.

Step 2

Using a mixer, cream the butter and sugar.

Step 3

Mix the eggs together in a separate bowl then pour them into your mixer.

Step 4

Sieve in the flour.

Step 5

Add the orange zest.

Step 6

Split the mixture evenly between the two cake tins and then bake in the oven for around 25- 30 minutes until they are golden brown and feel slightly springy on top.

Step 7

When the cakes are cool – spread some icing on to the top of one sponge, then some jam, then sandwich them together and spread the remaining buttercream over the top. Zest over a little more orange to serve.

Step 8

For the jam put the raspberries, orange juice and heaped tablespoon of golden caster sugar into a small pan. Heat gently and allow to slowly break down and reduce into a jammy consistency, then leave to cool.

Step 9

For the icing, mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange.

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