Orange & Raspberry Victoria Sponge Recipe

Name: Orange & Raspberry Victoria Sponge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sponge; 225 g butter; 225 g golden caster sugar; 4 free range eggs; 225 g self raising flour; zest of a large orange; butter, and flour for greasing; greaseproof paper; For the jam; 250 g raspberries; splash orange juice (use the orange from the sponge); 1 tablespoon golden caster sugar; For the icing; 250 g butter, softened; 250 g icing sugar; 1/2 orange, juice of, an; zest of a large orange

Servings: persons

For the sponge
225 g butter
225 g golden caster sugar
4 free range eggs
225 g self raising flour
zest of a large orange
butter, and flour for greasing
greaseproof paper
For the jam
250 g raspberries
splash orange juice (use the orange from the sponge)
1 tablespoon golden caster sugar
For the icing
250 g butter, softened
250 g icing sugar
1/2 orange, juice of, an
zest of a large orange

1
Start with the cake. Turn the oven on to 180C/356°F Grease two 2 x 8in Victoria sandwich tins; line the bottom of both tins with grease proof paper and then lightly flour them.
2
Using a mixer, cream the butter and sugar.
3
Mix the eggs together in a separate bowl then pour them into your mixer.
4
Sieve in the flour.
5
Add the orange zest.
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.
7
While they are baking make your jam and icing. 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.
8
For the icing, mix the softened butter with the sieved icing sugar, juice of 1/2 an orange and the zest of a whole orange.
9
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.

1679

kcal

Calories

107

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the sponge, 225 g butter, 225 g golden caster sugar, 4 free range eggs, and more.

Yes, Orange & Raspberry Victoria Sponge falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange & Raspberry Victoria Sponge

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