It’s been ages since I baked a classic Victoria sandwich, and a sunny Spring weekend seemed like the perfect excuse to get the cake tins out.
I’ve tried a number of base recipes over the years, but my go-to one has to be Mary Berry’s all-in-one method. I use this as my starting point and tweak it depending on the flavour combinations I’m going for.
The fruit and veg stall at the market had some lovely oranges in over the weekend, so this time I decided to go for a Spring-themed honey and orange creation.
What you’ll need:
- 2 x cake tins (I usually use 20cm ones but you could always create a couple of mini ones instead with some smaller cake tins)
- Mixing bowl
- Wooden spoon
- Silicone spatula
- Baking parchment or grease-proof paper
- Electric hand whisk (or a strong arm if you don’t have one of these!)
- Small sieve
- 4 free-range eggs
- 225g caster sugar
- 225g self-raising flour
- 2 tsp baking powder
- 225g butter/baking spread (room temperature, and a little extra to grease the tins of course!)
- 2 tablespoons of honey
- 2 oranges (zest and juice)
- 40g butter/baking spread
- 80g icing sugar
- zest of half an orange
- 1 tablespoon of honey
- 10g icing sugar to dust the top of the cake
- Some white/yellow/orange blooms to finish (optional)
- Preheat your oven to 180 degrees and prepare your cake tins. Grease the base and sides of both tins with your spare butter and, using the grease-proof paper or baking parchment, line the bottom of the cake tins. The best thing to do is draw around the bases so they fit perfectly.
- Weigh out all of your ingredients and put them into the mixing bowl. Using either a wooden spoon or an electric hand whisk, combine all of the elements until you have a smooth mixture. It’s important not to over-mix so once all the lumps are gone, put your spoon/whisk down!
- Evenly distribute the mixture between to two cake tins and place on the middle shelf on the oven. Top tip: for a standard fan-assisted oven, the recipe calls for baking time of 25 minutes. I tend to take mine out at the 22 to 23 minute mark, and let it finish cooking outside of the oven. After a few goes at this recipe and playing around with temperatures, I realised I was getting a fluffier and lighter bake when I took it out of the oven a little prematurely.
- When ready, remove the cakes from the oven and leave aside to cool. Once completely cool, pop a thin layer of honey on the surface of one of your cakes. Next cream the butter, icing sugar and half orange zest for the filling, and once combined spread on top of the layer of honey. Carefully place the other cake on top of this one, and now you’re ready to decorate.
- Using a small sieve, dust the top of the cake with icing sugar. If you do decide to add some flowers in, pop them on wherever you like!
Please be aware the flowers featured on this cake are not edible, and are purely for decorational purposes.