Classic sponge sandwich
Want to know how to make a sponge cake? This nostalgic Victoria cake will provide you with a versatile go-to version
Orange drizzle cake
Cuts into 8 slices
Easy
Prep:
Cook:
Ready in 40 minutes
We don't need a reason to whip up this zingy Victoria sponge, it's perfect for any and every occasion
Skip to ingredients
For the sponge
- 200g soft butterplus extra for greasing
- 200g self-raising flour
- 1 tsp baking powder
- 200g golden caster sugar
- 4 eggs
- zest 2 orange
For the drizzle
- 100g rough white sugar cube
- zest 1 orangeplus 2 tbsp juice
For the filling
- 100ml crème fraîche
- 6 tbsp orangecurd
Nutrition: per serving
- kcal548
- fat30g
- saturates18g
- carbs66g
- sugars45g
- fibre1g
- protein7g
- salt0.95glow
Method
step 1
Heat the oven, line the tins and make the sponge exactly as described in the 'Goes well with' recipe, simply adding the orange zest to the sponge mixture.
step 2
For the drizzle, roughly crush the sugar cubes with orange juice until they absorb the juice and become slushy. For the filling, whip the crème fraîche until stiff. Spread over one of the sponges, then spread the other with orange curd and sandwich the two together. Spoon over the drizzle and serve.
