Recipe

Orange almond Victoria sponge

This wonderfully fluffy cake with its citrus undertones and indulgent almond exterior is truly worthy of its royal name.

  • Serves 12
  • 25 mins preparation
  • 30 mins cooking
Orange almond Victoria sponge
Orange almond Victoria sponge

Ingredients

  • 185 gram unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup (165g) caster (superfine) sugar
  • 3 eggs
  • 1/4 cup (60ml) milk
  • 1 1/2 cup (225g) self-raising flour
  • 1 cup (320g) orange marmalade, warmed
  • 1 1/4 cup (310ml) thickened (heavy) cream
  • 2 tablespoon icing (confectioners’) sugar
  • 1/2 cup (40g) flaked almonds, roasted

Method

  • 1
    Preheat oven to 180°C/350°F. Grease deep 20cm ring pan well with butter.
  • 2
    Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in milk and sifted flour, in two batches. Spread mixture into pan.
  • 3
    Bake cake about 30 minutes. Turn sponge immediately onto baking-paper-covered wire rack, turn top-side up to cool.
  • 4
    Meanwhile, strain marmalade through fine sieve; reserve syrup and rind separately.
  • 5
    Beat cream and half the icing sugar in small bowl with electric mixer until soft peaks form.
  • 6
    Split sponge into three layers. Place one layer onto serving plate, cut-side up; spread with half of the marmalade syrup. Top with another layer of sponge and remaining syrup; top with remaining layer of sponge. Cut sponge into twelve pieces, keeping cake in ring shape.
  • 7
    Spread two-thirds of the cream around side of sponge; press almonds onto cream. Spoon remaining cream into piping bag fitted with 1cm fluted tube. Pipe rosettes on top of cake; top with some of the reserved rind. Serve sponge dusted with remaining icing sugar.

Notes

It is fine to use just one 300ml carton of cream for this recipe.

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