Orange & Raspberry Victoria Sponge

READY IN: 50mins
SERVES: 8-10




  • Start with the cake. Turn the oven on to 180C/356°F Grease two 2 x 8in Victoria sandwich tins; line the bottom of both tins with grease proof paper and then lightly flour them.
  • Using a mixer, cream the butter and sugar.
  • Mix the eggs together in a separate bowl then pour them into your mixer.
  • Sieve in the flour.
  • Add the orange zest.
  • Split the mixture evenly between the two cake tins and then bake in the oven for around 25- 30 minutes until they are golden brown and feel slightly springy on top.
  • While they are baking make your jam and icing. For the jam put the raspberries, orange juice and heaped tablespoon of golden caster sugar into a small pan. Heat gently and allow to slowly break down and reduce into a jammy consistency, then leave to cool.
  • For the icing, mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange.
  • When the cakes are cool – spread some icing on to the top of one sponge, then some jam, then sandwich them together and spread the remaining buttercream over the top. Zest over a little more orange to serve.