Orange Victoria Sponge Cake

Orange Victoria Sponge Cake

By September 10, 2015

Orange Victoria Sponge Cake

A twist on a classic with a little added zest from our delicious Sugar and Crumbs Orange Zest Natural Flavoured Icing Sugar (or any flavour of your choice).

  • Prep Time : 10 minutes
  • Cook Time : 50 minutes
  • Yield : 12
  • Allergens :

Ingredients

Instructions

Orange Victoria Sponge Cake

1. Pre-heat the oven to 180 C, 350 F, Gas mark 4.

2. Line two 8cm cake tins.

3. Beat together the caster sugar and margarine in a clean mixing bowl or mixer until creamy, add the eggs one at a time, mixing inbetween each egg.

4. Scrape down the sides of your mixing bowl and add the flour and 50g of the Sugar and Crumbs Orange Zest Natural Flavoured Icing Sugar (or any flavour of your choice) for flavour. Mix again.

5. Divide the mixture between the two tins and bake in the oven for approx 50 minutes or until well risen, golden and a skewer comes out clean when inserted. Leave in the tin for 5 minutes before transferring to a wire cooling rack to cool completely.

6.  To make the buttercream beat together the butter and 300g of the Sugar and Crumbs Oranze Zest Natural Flavoured Icing Sugar with 1-2 teaspoons of milk until creamy and soft.

7.  When the cake has cooled place one half of the cake on a serving plate and then cover with the buttercream. Spread evenly using a palette knife and then put the second cake on top and dust with icing sugar.

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