Orange & Strawberry Victoria Sponge

...last night i went for dinner at Katie Melua's house and so I made her a cake for afters...it was inspired by Sophie Dahl, as I saw her make it on the weekend and it looked so good I had to attempt to recreate. I changed some bits and bobs (as hers was with rasberries) and made it lactose friendly (so I could try it)- so no dairy was used!

Orange infused Victoria Sponge with orange butter icing & home made strawberry jam

For the sponge

• 225g/8oz soya butter

• 225g/8oz caster sugar

• 4 eggs

• 225g/8ozself-raising flour
  

• 1 large orange - zest only

For the jam

• 300g/9oz fresh strawbs

• 2 tbsp fresh Orange Juice

• 1 heaped tbsp caster sugar

For the icing

• 250g/4oz soya butter

• 250g/4oz icing sugar

• 1/4 orange - the juice only

• 1 large orange -the zest only
  

Making the cake!

1. Preheat oven to 180C/350F/Gas 4.

2. Grease and line two 20cm/8in sandwich tins with baking paper, and dust with flour.

3. Using electric whisk, cream together the butter and sugar
   

4. Gradually beat in the eggs, then add the flour and orange zest and mix
   

5. Divide the mixture evenly between the two cake tins, then bake in the oven for 25 mins, or until golden-brown. Empty tins and put aside cakes to cool on a wire rack

6. Next the jam, place the strawberries, oj and sugar into a small frying pan over a low heat. Cook for 30 minutes, or until the fruit begins to look jam like!
   

7. Then the icing, beat the butter, icing sugar, oj and zest in a bowl until smooth.

8. To serve, place one sponge on plate and spread half of the icing on top. Spoon over the jam, top with the second sponge and then sprinkle top of cake with icing sugar or as I did whipped some non-dairy cream and decorated with strawberries.....
   

The wack the kettle on and enjoy with friends!


Rosie Oddie of new band BONES & Katie Melua a la cake