Orange drizzle cake

Prep: 15 mins Cook: 25 mins Ready in 40 minutes

Easy

Cuts into 8 slices
We don't need a reason to whip up this zingy Victoria sponge, it's perfect for any and every occasion

Nutrition and extra info

  • Sponge only

Nutrition: per serving

  • kcal548
  • fat30g
  • saturates18g
  • carbs66g
  • sugars45g
  • fibre1g
  • protein7g
  • salt0.95g
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Ingredients

    For the sponge

    • 200g soft butter, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 200g golden caster sugar
    • 4 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • zest 2 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    For the drizzle

    • 100g rough white sugar cube
    • zest 1 orange, plus 2 tbsp juice
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    For the filling

    • 100ml crème fraîche
    • 6 tbsp orange curd
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    Method

    1. Heat the oven, line the tins and make the sponge exactly as described in the 'Goes well with' recipe, simply adding the orange zest to the sponge mixture.

    2. For the drizzle, roughly crush the sugar cubes with orange juice until they absorb the juice and become slushy. For the filling, whip the crème fraîche until stiff. Spread over one of the sponges, then spread the other with orange curd and sandwich the two together. Spoon over the drizzle and serve.

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    Comments, questions and tips

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    Comments (9)

    Liziano's picture
    5

    This cake is a delicious summery treat. I used lemon curd as that's all we could get hold of, and it was fine. Whipped up the remaining creme fraiche from a 300ml pot with orange juice and icing sugar to make an orange cream alongside.

    pillet's picture

    the recipe is on the right side of the page!!

    omfmcmahon's picture

    Where can one find orange curd?

    notmum's picture
    5

    Made my own orange curd as my local supermarket only had lemon, but this cake was loved by all who tried it, the sugar topping is excellent too.

    vika_acd's picture
    5

    nice and light cake, was praised by all housemates :) I added candied peel to the fresh cream and on top instead of sugar cubes.

    lucretia34borgia's picture

    I changed the butter for margerine which (I think) creates a much lighter cake... but I liked the creme fraiche filling.. I kept the first cake and gave the second one to my sister whose husband loves cakes almost as much as he loves her!

    leslier's picture

    This is my first visit into Good Food Guide and what a disappointment.
    Like Caroline, I failed to find a clear recipe for the Drizzle Cake!

    nl90kt's picture

    can not find first recipe am i missing something?

    Questions (3)

    PaulineG11's picture

    Orange curd? Cannot find it anywhere!

    Wincey's picture

    Can this cake be frozen

    goodfoodteam's picture

    Hi Wincey, thanks for your question, the sponges without the filling and decoration would be fine to freeze. Make sure you wrap the sponges in a double layer of cling film and add the filling etc once defrosted.

    Tips (0)

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