It’s freezing cold in Sydney today, so what better excuse would there be to crank up the oven and get baking?
I’ve never actually made a humble sponge cake before, so I thought I’d give it a whirl!! I did a twist on the classic victoria sponge by adding some orange to my cakes, and filing it with chocolate instead of jam and cream…..good decision….very good decision!
This is probably one of the easiest recipes I’ve ever made – you can have it mixed and in the oven in minutes.
Here is the recipe:
Ingredients:
- 4 eggs
- 225g/8oz caster sugar
- 225g/8oz self-raising flour
- 2 tsp baking powder
- 225g/8oz soft butter
- Orange zest
- Juice of half an orange
- Addition 2 tablespoons caster sugar
- 1 pack dark chocolate melts
- Icing sugar for dusting
Method:
- Preheat oven to 180 degrees celsius
- Grease 2 x 6 inch baking pans with butter or olive oil spray, then dust with flour
- Cream the butter and sugar together in a bowl with an electric hand mixer, then add orange zest, sifted flour, and baking powder and continue mixing to combine.
- Bake for 25 minutes until golden, and coming away from the edges of the pan – they should be springy to touch.
- Allow to cool for 5 minutes, then transfer onto wire racks
- Mix the juice of half an orange with 2 tablespoons of caster sugar. Lightly brush the juice mix over each cake (this will make them moist, and extra orangy)
- Melt chocolate in a heat proof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water!!
- Spread chocolate over the top of one cake, then layer the second cake on top. Dust the top cake with icing sugar.
Pure citrusy goodness!! Do you enjoy a classic sponge cake!?
