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Orange and almond Victoria sponge cake

Try serving our orange and almond twist on the traditional Victoria sponge cake at your next afternoon tea or as a Mother’s Day or Easter treat.

Or, why not add a lemony layer of flavour to your next sandwich cake with this raspberry and lemon sponge cake?

Try serving our orange and almond twist on the traditional Victoria sponge cake at your next afternoon tea or as a Mother’s Day or Easter treat.

Or, why not add a lemony layer of flavour to your next sandwich cake with this raspberry and lemon sponge cake?

Ingredients

For the filling

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Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line 2 x 20cm shallow sandwich tins with baking paper.
In a large mixing bowl, beat the 250g butter and golden caster sugar with an electric hand whisk until really light and fluffy. Add the eggs, one at a time, beating well after each addition, then fold in the flour and ground almonds.
Divide the mixture between the 2 tins, then bake on the middle oven shelf for 20-25 minutes until a skewer pushed into the centre comes out clean. Remove the sponges from the oven and leave in the tins for 10 minutes, then transfer to a wire rack to cool completely.

To make the filling, put the 150g butter, icing sugar, orange zest and lemon juice into a mixing bowl, then beat together to make a light butter icing. Add a splash of milk or cream if you need to loosen it a little.
Put one of the sponges on a serving plate. Spread with the buttercream, then top with the jam Place the other sponge on top, flat side facing down, and press down lightly. Dust with icing sugar, then slice and serve with a mug of tea.

Nutrition: per serving

Learn how to split a cake neatly in half below…
Freeze the cooked, cooled sponges, wrapped well in baking paper and foil. Defrost fully before assembling the cake.