Orange Victoria Sponge Cake is a citrussy take on a British classic. Buttery sponge cakes flavoured with orange zest are sandwiched with rich, smooth orange curd and, in my version, plenty of buttercream with a hint of vanilla.
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With its simple flavours of raspberry or strawberry jam and buttercream (sometimes whipped cream) sandwiched between two buttery cakes, it’s no wonder a classic Victoria Sponge is one of Britain’s favourite cakes. I’m a huge fan and posted my Victoria Sponge Cake recipe last year. I followed this up with my gorgeous Coconut Cake. That variation had coconut flavoured sponges, a rich coconut buttercream, and omitted the jam. Today I’m sharing another version: Orange Victoria Sponge Cake.
ORANGE VICTORIA SPONGE CAKE
If you’re familiar with the classic Victoria sponge, you’ll find there’s very little tweaking necessary to transform it into Orange Victoria Sponge. To the sponge cake batter I add the zest of a large orange. Instead of milk to lighten the mixture, I use fresh orange juice. For the cake pictured in this post, I also added orange extract. But only because I happened to have some in the cupboard. The cake will still be good and orangey without it so I wouldn’t buy it specially. As with my Orange Shortbread Biscuits, the extract is a nice addition but certainly not vital.
If you haven’t made a Victoria sponge before, then you’ll find step-by-step images showing what the batter and baked sponges should look like in my posts for Victoria Sponge and Coconut Cake I’ve linked to above.
BUTTERCREAM
I know some people like Victoria sponge with whipped rather than buttercream. But I much prefer the latter on taste and texture grounds. On a practical level, buttercream doesn’t seep into the sponge like whipped cream. This means I can assemble the cake well in advance. Which is especially useful for small households like mine where we’ll eat it over several days. As a picnic fan, another bonus is that the buttercream version is more robust for transporting.
I did toy with the idea of an orange buttercream but, in the end, stuck with vanilla. As we add a generous amount of zesty orange curd, I think an orange buttercream could be overkill. If you want to try it though, just add the zest of another orange when mixing up the buttercream.
ORANGE CURD
I prefer to make my own orange curd and you’ll find my easy Orange Curd recipe here. But you can buy jars of it along with the more familiar lemon variety. However, do check the label to get the real thing. Some (even those with a cutesy, traditional look) contain ingredients like palm oil which really shouldn’t be there.
I hope you’ll have a go at making your own though. It really is incredibly easy.
EASY ORANGE VICTORIA SPONGE CAKE
I think Orange Victoria Sponge Cake is easy enough even for a beginner. Just follow the steps in the recipe card and you’ll have a bake that’s perfect as a snack with a cuppa, to eat as part of a traditional afternoon tea, or as a dessert.
I hope you’ll give my recipe a try and let me know what you thought by leaving a comment and rating below.
A zesty take on a British classic: orange flavoured sponge cakes sandwiched with vanilla buttercream and orange curd.
CourseDessert, Snack, Cake
CuisineBritish, English
Keywordeasy, homemade cake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Author Moorlands Eater
Ingredients
- 175gself-raising flour
- 1level tsp baking powder
- 1pinchsalt
- 175gsoft butter plus extra for greasing
- 175gcaster sugar
- 1large orangezest + 1 tbsp of the juice
- 1tsporange extractoptional
- 3eggs
- 3 - 4tbsporange curdsee Recipe Notes for homemade
For the vanilla buttercream
- 100gsoft butter
- 1tspvanilla extract
- 150gicing sugar, siftedplus extra for dusting
- splash of milk
Instructions
Preheat the oven to 180°C / 160°C Fan / Gas 4.
Butter 2 deep, round, non-stick cake or sandwich tins that are 18 cm in diameter. Ideally, they should be springform or loose-bottomed: if not then line the bases with baking paper.
Sift together the flour, baking powder, and salt then set aside.
In a large bowl and preferably using electric beaters, beat together the butter, sugar, orange zest (but not the juice) plus orange extract if using, until soft and light. Scrape down the sides of the bowl as necessary during this and subsequent steps.
Beat in the eggs one at a time along with approximately 1 tbsp of the sifted flour each time.
Beat in the tablespoon of orange juice along with another scant tablespoon of flour.
Gently fold in the rest of the flour.
Divide the mixture between the two prepared tins, ideally weighing for accuracy, and smooth the tops.
Put in the oven and bake until risen and golden brown: when done the edges should be pulling away from the sides of the tin and the tops springy when lightly pressed (approximately 18-20 min).
When done, transfer the tins to a wire rack and leave to cool for 5-10 minutes.
Carefully remove the cakes from the tins and put on the rack until completely cold.
While the cakes are cooling: make the vanilla buttercream
Beat the butter until very soft.
Gradually beat in half the sifted icing sugar, followed by the vanilla extract, then the rest of the icing sugar, then the milk.
Set aside until the cakes are cold.
Assemble the cake
Turn one of the cakes over so the underside is now uppermost and spread with the vanilla buttercream, making sure it goes right to the edges.
Spread orange curd generously over the buttercream, leaving a 1-2cm bare edge.
Place the second cake on top, right side up, and very gently press down so the curd just starts to peep out.
Put a little icing sugar in a sieve and dust over the top of the cake.
Store in an airtight container and eat within 2-3 days.
Recipe Notes
Orange Curd. Although you can buy orange flavoured curd alongside the more familiar lemon curd, I highly recommend you make your own using my easy Orange Curd recipe.
