Citrus twist to the classic Victoria Sponge Cake
“If you wait for a cake to be given to you so you will be happy- then you will be happy when someone gives you a cake. But if you buy a cake (or bake one) for yourself so you will be happy, you have found the way of happiness.”
-C. JoyBell C.
This is one of my favorite cakes. The sponge is very soft and airy and the taste....well when you combine a sponge with jam and whipped cream, how can it not taste good? A traditional Victoria Sponge Cake is actually two sponge cakes sandwiched with jam (which is most likely either strawberry or raspberry), fresh fruits (depending on the jam you use) and smooth and pillowy whipped cream. However, I am always keen on changing and experimenting with new flavors that sometimes includes tweaking existing recipes.
I wanted to add some refreshing citrus flavor to this cake and so decided to go ahead with key lime. But as I couldn't get any, I went with orange instead. Key lime and orange are two of my favorite citrus flavors. Though I love lemons as well, I sometimes find them to be too sharp for a delicate dessert like this cake. I've use home made Raspberry Jam for this cake but you could use strawberry as well and if you want, top the jam with fresh raspberries or strawberries before spreading with cream.
All the three flavors, orange, raspberry and cream work really well together. Try it and you won't regret! :)
Recipe Source: Original recipe from Nigella Lawson's How to be a Domestic Goddess but made few changes to it.
For the Cake
190 grams / 7 ounces all purpose or plain flour
25 grams / 1 ounce cornflour
1 teaspoon baking powder
4 large eggs
225 grams / 8 ounces caster sugar
210 grams / 7.5 ounces soft unsalted butter
zest of 1 Orange (about a tablespoon)
3 - 4 tablespoons orange juice
1 - 2 tablespoons milk, if required
Caster or Icing sugar for sprinkling on the cake(optional)
For the Filling
Raspberry / Strawberry jam
125 ml / 1/2 cup whipping cream, chilled
For the Cake
Preheat the oven to 180 degrees C. Line and grease two 20 or 21 cm sandwich tins. Sieve together the flour, cornflour and the baking powder. Whisk to mix thoroughly.
With the stand mixer on medium-high speed and using the paddle attachment, cream the butter and sugar until creamy and fluffy. Reduce the mixer speed to minimum.
Add the eggs one at a time, adding a tablespoon of flour between each addition. Add the orange zest and mix. Add the remaining flour mixture and mix until just combined. Add the orange juice and mix. The cake batter should be of a soft dropping consistency. So if the batter is thick after adding the orange juice, add some milk to get the desired consistency.
Divide the batter evenly among the two lined tins and bake in the preheated oven till a cake tester comes out with a few dry crumbs attached to it.
Place the tins on a wire rack to cool for 10 mins. Remove the cakes from the tins and place on the wire rack to cool completely.
For the Filling
Place one of the cakes on a serving plate or a cake stand, right side as the base. Spread a thin layer of jam on the cake. Whip the cream until it forms soft peaks and spread it on the jam (ensure that the bowl and beaters are completely chilled before you whip the cream). Place the second cake on the cream and press a little. Dust with icing sugar.
Enjoy your home made soft, creamy and citrusy Victoria Sponge Cake.
Storage Suggestions: This cake will keep well in the refrigerator for upto 3 days when stored in an air tight container.