Orange & Almond Victoria Sponge

Using a mix of whole eggs, gorgeous golden yolks and ground almonds you can make a beautifully soft sponge. Flavoured with a little orange zest and filled with whipped cream and raspberry jam it's a fabulous twist on the traditional Victoria sponge.

Prep Time - 20 minutes Cook Time - 25-30 minutes Serves 6-8

Ingredients

3 Large Burford Brown eggs
4 Large Burford Brown egg yolks (around 250g whole eggs and yolks
130g plain flour
2 teaspoons baking powder
¼ teaspoon fine salt
100g ground almonds
175g unsalted butter, softened
300g golden caster sugar
Zest of 2 oranges
1 teaspoon almond essence
175ml milk
3 tablespoons good quality raspberry jam
100g fresh raspberries
250ml fresh double cream
Icing sugar

Method

Preheat the oven to 170c/ 330 f/ gas mark 3. Grease and line the bases of 2 x 20cm round sandwich tins.

Mix together the plain flour, baking powder, salt in a small mixing bowl.

Sieve into a larger bowl and mix with the ground almonds.

Place the butter in the bowl of a freestanding mixer and add the caster sugar, beat together for a few minutes until light and fluffy. Finely grate in the orange zest.

Whisk the eggs and yolks together in a bowl.

With the mixer still running gradually add the eggs with a spoon or two of the flour mix.

Add the almond essence to the milk.

Add 1 third of the flour mix, then half the milk mix and beat for a few seconds. Add the the second third, followed by the final half of the flour mix, beat for a few more seconds then fold in the final third of flour mix until just all mixed in.

Divide the mixture between the prepared baking tins, smooth and level off the mixture. Place the tins in the oven and bake for 25 – 30 minutes until golden and risen.

Insert a skewer in to the sponge, if it comes out clean it’s ready. Allow the sponges to sit in their tins for 5 minutes before turning out on to a cooling rack until totally cool.

Before you’re ready to serve, mix the jam in a small bowl until it’s easier to spread. Place one of the sponges on a serving board and spread the jam on top. Softly whip the cream and spoon over the jam layer. Place the other sponge on top and scatter over the raspberries. Dust over a little icing sugar and serve.

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