Freedom from Torture - Jane Beedle’s Orange Drizzle Victoria Sponge with Strawberries

Jane Beedle’s Orange Drizzle Victoria Sponge with Strawberries

To help us celebrate the launch of Bake Freedom, Great British Bake Off finalist Jane Beedle joined us in our south-east centre in London to bake up a storm and provide us with some tasty recipes to inspire you. First up, here's Jane's delicious recipe for Orange Drizzle Victoria Sponge with Strawberries.

Time: 40 minutes, plus cooling

Serves: 12

You need 2 x 20cm Sandwich tins, greased and base lined, piping bag and star nozzle

Ingredients:

For the sponge

  • 250g salted butter - softened
  • 250g caster sugar
  • 2 medium oranges (grate the zest, reserve squeezed juice for drizzle)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 270g self-raising flour
  • 1 teaspoon baking powder

For the sponge

  • 8 tablespoons squeeze orange juice (from above)
  • 8 tablespoons caster sugar

To fill and decorate

  • 4 - 6 tablespoons good quality strawberry jam
  • 600ml double cream
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla extract
  • 400g fresh strawberries
  • grated zest of 1 orange
  • a little icing sugar (optional)

Method:

Preheat the oven to 160C (fan) 180C (conventional)

Beat together the softened butter, caster sugar, orange zest and vanilla until light and fluffy. Beating in the orange zest at this stage helps to release the flavour.

Add the eggs one at a time beating well between additions.

Sift together the flour and baking powder and gently fold into the butter and egg mixture. Add a tablespoon of warm water from the kettle to create a soft dropping consistency. Divide equally between the prepared tins and bake in a preheated oven for 20 – 25 minutes until the top springs back to the touch and a skewer inserted in the middle comes out clean.

While the cake is cooking, place the 8 tablespoons of sugar and orange juice in a small saucepan, heat gently until the sugar has dissolved bring to the boil and simmer for 5 minutes. Set aside.

When the sponges are cooked remove from the oven and brush the tops with some of the orange syrup. Leave in the tins to cool for 10 minutes then remove and place on a cooling rack and set aside until completely cold.

To assemble, place one sponge flat side up on a plate, brush some orange syrup over the surface, spread a layer of strawberry jam on top.

In a large bowl place the double cream, sugar, orange zest and vanilla extract and whisk until it holds its shape (do not overbeat). Pipe or spread the cream on top of the jam.

Slice the strawberries, reserving 12 small ones for the top. Arrange the sliced strawberries on top of the cream.

Brush the flat side of the second sponge with some syrup and place on top of the strawberries.

Pipe 12 rosettes of the cream around the top of the cake and top with a strawberry. Sift a little icing sugar in the centre just to finish off.

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