Orange & Raspberry Victoria Sponge

Name: Orange & Raspberry Victoria Sponge
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

17 ingredients

9 steps

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

Directions

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.