Description

A delightful twist on the traditional Victoria sponge cake, featuring zesty orange flavor and a light, fluffy texture perfect for tea-time gatherings.

Ingredients

Scale

1 cup (225 g) unsalted butter, room temperature
1 cup (200 g) caster sugar
4 large eggs, room temperature
2 cups (250 g) self-raising flour
1 tablespoon orange zest
2 tablespoons freshly squeezed orange juice
1 cup (240 ml) heavy cream
2 tablespoons powdered sugar
2 tablespoons orange marmalade
Powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and grease and line two 8-inch (20 cm) cake pans.
Cream the butter and sugar together until pale and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the orange zest and orange juice.
Gently fold in the self-raising flour using a spatula, being careful not to overmix.
Divide the batter evenly between the pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
Whip the heavy cream with powdered sugar until soft peaks form.
Spread a thin layer of orange marmalade on one cake layer, followed by the whipped cream. Place the second layer on top.
Dust the top with powdered sugar and garnish with orange zest, if desired.

Notes

Use room-temperature ingredients for a smooth batter. Check your cakes a few minutes before the baking time ends to avoid overbaking. If your layers dome in the center, level them with a serrated knife before assembling.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25
Fat: 18
Protein: 4

Keywords: Victoria sponge cake, orange cake, tea-time dessert, citrus cake, classic dessert