Orange Raspberry Victoria Sponge Recipes

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

ORANGE & RASPBERRY VICTORIA SPONGE

Steps:

• 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.
• Using a mixer, cream the butter and sugar.
• Mix the eggs together in a separate bowl then pour them into your mixer.
• Sieve in the flour.
• Add the orange zest.
• 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.
• 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.
• For the icing, mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange.
• 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.

SOPHIE DAHL'S ORANGE AND RASPBERRY VICTORIA SPONGE RECIPE

Steps:

• Start with the cake: Turn the oven on to 180ºC. Grease the tins, line the bottom of both tins with greaseproof paper and then lightly flour them. See our How to line a round cake tin video
• Using a mixer, cream the butter and sugar.
• Mix the eggs together in a separate bowl then pour them into your mixer.
• Sieve in the flour and add the orange zest.
• Split the mixture evenly between the two cake tins and then bake in the oven for around 25-30 mins until they are golden brown and feel slightly springy on top.
• 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.
• For the icing: Mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange.
• 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.