I came up with this recipe last minute when I realised I needed a desert to take to a dinner party at a friends house. The great thing about the Victoria sponge recipe is that you can experiment with it using different flavours. It is such a simple recipe to follow, so it is fun to mix it up by adding different spices and fruit juices. I had a fruit bowl full of oranges but only two eggs. A Victoria sponge normally uses 4 eggs, so I figured I would get the extra moisture from the orange juice. Always use recipes as a guideline and mix it up to add flavours that you like. You don’t have to use cake moulds with this recipe you could use cupcake cases instead.

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Mini Orange and Ginger Sponge Cakes

Ingredients

200g Caster Sugar

200g Self Raising Flour

200g Butter

2 Free Range Eggs

1tsp Vanilla Essence

1tsp Baking Powder

2tsp Ground Ginger

Zest and Juice of 2 Oranges

Orange Drizzle

Juice of 1 Orange

2 Heaped tbsp. Icing Sugar

Method

Pre-heat oven to 190C (gas mark 5). Using butter, grease small cake moulds or lay out cupcake cases in a cupcake tray.

In a bowl smooth together the butter and sugar. Once smooth, sieve in the flour and stir to combine. Add the eggs, vanilla essence, baking powder, ground ginger and the zest and juice of the oranges then stir well until the mixture is well combined.

Pour the mixture into the cake moulds or cupcake cases, fill to 2/3rds of the mould. Place in the pre-heated oven and cook for roughly 15-20 minutes or until lightly browned. Leave to cool for 10 minutes in the moulds before removing them. Leave them to cool on a cooling rack then once cooled drizzle over orange icing. To make the orange icing, add the orange juice to the icing sugar and stir until combined.

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