We are big fans of a classic Victoria Sandwich sponge cake in our house, but this variation is also a favourite with it's hint of zingy citrus flavours, tangy mascarpone cream filling and sharp blackcurrant. It looks so pretty, it makes a great cake for special occasions too, but is really easy - and cheap! - to make.
If you've never made a sponge cake before, you should really give it a go - they're very easy to make, so are perfect for kids or beginners as well. The traditional Victoria Sandwich uses cheap, basic ingredients that are readily available everywhere, and you can even make them by hand if you don't have a cake mixer.
This variation uses a mascarpone cream as a filling instead of more usual whipped cream or buttercream, and adds a hint of orange to the sponge itself. Although you'd most commonly use raspberry or strawberry jam in a Victoria Sponge, the sharpness of the blackcurrants in the jam used here cuts through the sweetness of the mascarpone and complements the whole cake beautifully.
Orange and Blackcurrant Cake
This recipe makes a great big cake, using two 23cm (9") cake tins, though 20cm or 8" tins would also work - just bear in mind the finished cake would be quite tall!
For the Cake:
For the Filling/Topping:
For the cake:
For the topping/filling:
Finishing the cake:
Store this cake in the fridge because of the dairy ingredients in the filling - it should be good for up to a week if kept chilled, but is best eaten fresh.
Tip: piping your filling is relatively easy and requires no special equipment - it's a good place to practice too, as it'll be squashed under the top cake anyway!
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