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
VICTORIA SPONGE CAKE
175 gr butter (softened)
175 gr caster sugar
175 gr flour
1 tbs baking powder