Orange and almond Victoria sponge cake recipe
Try serving our orange and almond twist on the traditional Victoria sponge cake at your next afternoon tea or as a Mother's Day treat.
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Cooking tools:
- Oven
- Cake pan
- Mixing bowl
- Hand mixer
- Spatula
- Cooling rack
- Grater
- Chef's knife
- Measuring cup
- Measuring spoon
- Offset spatula
- Fine-mesh sieve
- Whisk
- Kitchen scale
- Plate
Ingredients
- 250g unsalted butter, at room temperature, plus extra to grease
- 250g golden caster sugar
- 5 medium free-range eggs
- 175g self-raising flour
- 75g ground almonds
- 150g unsalted butter, softened
- 150g icing sugar, plus extra to dust
- Zest of 1 large orange
- Squeeze of lemon juice
- Splash of milk or cream
- 3 tbsp raspberry jam, at room temperature
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