Recipe: Orange & Almond Victoria Sponge

Step your Victoria sponge game up a notch using Clarence Court eggs. Using a mix of

whole eggs, gorgeous orange yolks and ground almonds to make a beautifully soft golden

sponge. Flavoured with a little orange zest and filled with whipped cream and raspberry jam

it’ll become and easy favourite.

PREP TIME: 20 minutes

COOK TIME: 25 - 30 minutes

Serves 6-8

Ingredients:

130g plain flour

2 teaspoons baking powder

¼ teaspoon fine salt

100g ground almonds

175g unsalted butter, softened

300g golden caster sugar

Zest of 2 oranges

3 Clarence Court Large Burford Brown eggs

4 Clarence Court Large Burford Brown egg yolks (around 250g whole eggs and yolks)

1 teaspoon almond essence

175ml milk

3 tablespoons good quality raspberry jam

100g fresh raspberries

250ml fresh double cream

Icing sugar

Method:

Grease and line the bases of 2 x 20cm round sandwich tins. Preheat the oven to 170c/330 f/

gas mark 3.

Mix together the plain flour, baking powder, salt in a small mixing bowl. Sieve into a larger

bowl and mix with the ground almonds. Place the butter in the bowl of a freestanding mixer

and add the caster sugar, beat together for a few minutes until light and fluffy. Finely grate in

the orange zest. Whisk the eggs and yolks together in a bowl. With the mixer still running

gradually add the eggs with a spoon or two of the flour mix. Add the almond essence to the

milk. Add 1 third of the flour mix, then half the milk mix and beat for a few seconds. Add the

the second third, followed by the final half of the flour mix, beat for a few more seconds then

fold in the final third of flour mix until just all mixed in.

Divide the mixture between the prepared baking tins, smooth and level off the mixture. Place

the tins in the oven and bake for 25 - 30 minutes until golden and risen. Insert a skewer in to

the sponge, if it comes out clean it’s ready. Allow the sponges to sit in their tins for 5 minutes

before turning out on to a cooling rack until totally cool.

Before you’re ready to serve, mix the jam in a small bowl until it’s easier to spread. Place

one of the sponges on a serving board and spread the jam on top. Softly whip the cream

and spoon over the jam layer. Place the other sponge on top and scatter over the

raspberries. Dust over a little icing sugar and serve.