Ok first things first, I’ve had issues with the camera I’ve been using so I have not got my pics for this post, so for the time being I am using a pic off the BBC site. My cake looked very similar to this. I’ll replace the pic as soon as I get my pic sorted out!
This last week I watched the Delicious Miss Dahl for the first time. Sophie Dahl is a British former model and cook who had a short lived show. It did not seem to take off. I think people may have thought she was trying to hard to be Nigella. I quiet enjoyed the show. I watched the one where she was talking about Nostalgic food. I decided to make her version of a Victoria Sponge. The cake turned out great. However the butter icing is definitely that ALL about the butter! It was really all I could taste, and slathered on. I followed exactly how she did it on the show, but next time I’ll use a different icing. If you are a fan of really buttery icing then this cake is for you. The fresh raspberry jam, does help to cut through the butter. I ended up using frozen raspberries as they are not in season here at the moment, and I think that it came out great. Here is the original recipe.
For the sponge
225g/8oz butter, plus extra for greasing
225g/8oz golden caster sugar
4 free-range eggs, beaten
225g/8oz self-raising flour, sifted
1 large orange, zest only
For the jam
300g/9oz fresh raspberries
2 tbsp fresh orange juice
1 heaped tbsp golden caster sugar
For the icing
250g/9oz butter, softened
250g/9oz icing sugar, sieved
½ orange, juice only
1 large orange, zest only, plus a little zest to decorate
- Preheat the oven to 180C/350F.
- For the cake, grease and line two 20cm/8in sandwich tins with baking parchment, and dust with flour.
- In a food mixer, cream together the butter and sugar until pale and fluffy.
- Gradually beat in the eggs, then add the flour and orange zest and mix until well combined.
- Divide the mixture evenly between the two cake tins, then bake in the oven for 25-30 minutes, or until golden-brown and slightly springy to the touch. Remove from the oven and set aside to cool slightly in the tins before turning out onto a wire rack to cool completely.
- Meanwhile, for the jam, place the raspberries, orange juice and golden caster sugar into a small saucepan over a low heat. Cook for 15-20 minutes, or until the raspberries begin to break down. Remove the pan from the heat and set aside to cool completely.
- For the icing, beat the butter, icing sugar, orange juice and zest in a bowl until smooth.
- To serve, place one sponge on a serving plate or cake stand, and spread half of the icing on top. Spoon over the jam, top with the second sponge and finish with the remaining butter cream. Decorate with a little more orange zest if desired.