Orange Victoria Sponge Cake (Day 6 – BM#4)

Another classic today but with a slight twist. The Victoria Sponge cake was named after Queen Victoria and traditionally consists of layers of cake sandwiched together with raspberry Jam and whipped cream. The whipped cream is a must, otherwise it is just a jam sponge cake and Not A Victoria Sponge Cake! Read more about it here.

The twist in my cake came from a book which has recipes specifically for an English afternoon tea. Afternoon Tea also known as Low Tea is typically had between 3pm and 5pm and consists of a light meal along with the tea of course. Sandwiches, Scones, cakes, pastries etc constitute the light meal and an elaborate Tea will have a whole lot of choice of these food items. Apart from being delicious, presenting them well so that they look pleasing to the eye, is also a main criteria when choosing dishes for the afternoon tea.

Here the traditional Victoria Sponge Cake is given a makeover to taste different as well as to look great. Instead of Raspberry Jam, Orange Marmalade is used. I have made some changes to the original recipe and putting that here.

Orange Victoria Sponge Cake

 

Makes one 7” Round Cake (Adapted from Afternoon Tea)

Ingredients

For the Cake

• 3/4 Cup Butter
• 3/4 Cup Caster Sugar
• 3 Eggs
• 1 1/2 Cups Self Raising Flour
• 1/4 cup Milk
• 1 Tsp Vanilla Extract

For the filling

• 1 cup Orange Marmalade
• 1 cup Double cream
• 1 tblsp sugar

2 Tblsp Icing Sugar (For Dusting)

Method: Pre Heat the Oven to 160 deg C. Grease and line a 7” Round tin.

Whisk together the butter, sugar and vanilla extract in a bowl until pale and fluffy. Beat in the eggs one at a time, whisking well after each addition.Stir in some of the milk and then follow it up with half the flour. Mix well. Repeat again ending with the flour. Mix well so that there are no lumps.

Pour the batter into the prepared tin and bake in the pre heated oven for about 30-40 minutes until a toothpick inserted in the centre of the cake comes out clean with just a few crumbs.

Take the cake out of the oven, turn it on to a wire rack and allow it to cool down completely.

Meanwhile gently warm the marmalade so that it is a little easier to spread on to the cake. Beat the Cream and the sugar in a bowl till it holds soft peaks.

Once the cake has cooled completely, cut it horizontally into two (or three). Place the bottom layer on the serving plate. Spread the marmalade onto this generously and follow it up with the whipped cream. Continue with the next layer if you have more than 2 layers. Place the top layer on the cream and press lightly to hold it in place. Dust with Icing Sugar and serve.

My Notes: This was a good change from the original Raspberry Jam. The Orange Marmalade tastes great along with the slightly sweet cream. Make sure that you dont heat the Marmalade too much, otherwise it can start getting a little bitter.

Also You can save some of the whipped cream and coat the whole cake with it instead of dusting with the icing sugar.

Check out what my fellow Blogging Marathoners are doing (BM#4 hosted by Srivalli)

Diabetes Diet/Management: PJ

Kid Friendly Recipes: Suma, Priya Suresh, Divya

Seven Days of Soup:Ila, Smita P

Seven Days of Indian Bread: Monika,

30 Minutes Meals: Archana

Seven days of Condiment: Kamalika, Srivalli