1 . Preheat the oven 180°C. Grease the tin and line with baking paper.

2 . Whisk the butter and sugar with the mixer about 2 min (until light and fluffy).

3 . Add the eggs one at a time. Mix well between additions.

4 . Whisk the mixture for another 2 minutes until bubbles appear on the surface.

5 . Sift the flour and baking powder onto the mixture. With a metal spoon gently fold in the flour.

6 . Pour the batter into the tin and smooth the top.

7 . Bake the cake for 20-25 min. until golden brown. (or skewer test)

8 . Leave for a few min. in the tin to cool. Then turn out onto the wire rack.


Beat together the softened butter, icing sugar, and orange zest until smooth.

9 . Slice the cake in half and spread the buttercream.

10 . Gently spread the jam on the buttercream (leave 2 tsp for decoration).

11 . Top with the other half. Decorate the cake with icing sugar and jam.  

The original recipe is from Caroline Bretherton's Step by Step Cakes​ book. When you change the filling or the jam the sponge becomes a different cake. With a little touch it fits every occasion. I bet it will taste delicious with a sour chocolate cream.  

For the filling:                       ​20 cm round cake tin

50 gr butter (softened)

100 gr icing sugar

    1  tbs orange zest

115 gr raspberry jam 



​175 gr butter (softened)

175 gr caster sugar

175 gr flour

   3 egs

   1 tbs baking powder