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Orange and raspberry Victoria sponge

A twist on an old family favourite, this grand sponge cake is perfect for a lazy afternoon with tea.


  • Extra butter and flour for greasing

  • 2 x 8in Victoria sandwich tins

  • Greaseproof paper

  • For the sponge

  • 225g butter

  • 225g golden caster sugar

  • 4 free range eggs

  • 225g self raising flour

  • zest of a large orange

  • For the jam

  • 250g raspberries

  • splash of orange juice (use the orange from the sponge)

  • 1 heaped Tbsp Golden Caster Sugar

  • For the icing

  • 250g butter, softened

  • 250g icing sugar

  • Juice of ½ an orange

  • Zest of a large orange


  • 1.

    Start with the cake. Turn the oven on to 180C. Grease the tins, line the bottom of both tins with grease proof paper and then lightly flour them.

  • 2.

    Using a mixer, cream the butter and sugar.

  • 3.

    Mix the eggs together in a separate bowl then pour them into your mixer

  • 4.

    Sieve in the flour

  • 5.

    Add the orange zest

  • 6.

    Split the mixture evenly between the two cake tins and then bake in the oven for around 25- 30 minutes until they are golden brown and feel slightly springy on top.

  • 7.

    While they are baking make your jam and icing. For the jam put the raspberries, orange juice and heaped tablespoon of golden caster sugar into a small pan. Heat gently and allow to slowly break down and reduce into a jammy consistency, then leave to cool.

  • 8.

    For the icing, mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange

  • 9.

    When the cakes are cool – spread some icing on to the top of one sponge, then some jam, then sandwich them together and spread the remaining buttercream over the top. Zest over a little more orange to serve.

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