Whether a thin sliver of James Martin's orange and almond cake, or a hefty wedge of Paul Hollywood's marmalade version, your cup of tea will be in perfect company. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. I love the look of ‘naked cakes’ and was keen to have the Victoria Sponge as one of the cake flavours. Apricot almond cake with rosewater and cardamom. Orange and almond Victoria sponge cake Delicious Magazine unsalted butter, milk, ground almonds, raspberry jam, icing sugar and 6 more Steamed sponge cake with pandan coconut pastry cream (Mount Fuji sponge cake) Van's Kitchen Fold the egg-white mixture into the egg-yolk mixture. Grease and line 2 x 20cm shallow sandwich tins with baking paper. Add a splash of milk or cream if you need to loosen it a little. Remove the sponges from the oven and leave in the tins for 10 minutes, then transfer to a wire rack to cool completely. Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of … Grease and line 2 x 20cm shallow sandwich tins with baking paper. To make the filling, put the 150g butter, icing sugar, orange zest and lemon juice into a mixing bowl, … Preheat the oven to 180°C/fan 160°C/gas 4. Add the eggs, one at a time, beating well after each addition, then fold in the flour and ground almonds. Divide the batter between the two prepared pans, and smooth the tops with an offset spatula. Add the eggs, one at a time, beating well after each addition, then fold in the … Using a hand electric mixer or stand mixer on high speed mix until frothy. I made a version of this recipe as the central cake on our wedding cake table. However, in my experience, a classic Victoria Sponge should be eaten on the day it is made to enjoy the fluffy soft sponge at its best. Subscribe to delicious. Lisa Faulkner’s easy to make, rich and gooey sticky chocolate loaf cake. In a large mixing bowl, beat the 250g butter and golden caster sugar with an electric hand whisk until really light and fluffy. please click this link to activate your account. Bake cakes until a cake tester … Enter the email address associated with your account, and we'll send you a link to reset your password. grease-free bowl until very stiff and then fold into the mixture Try serving our orange and almond twist on the traditional Victoria sponge cake recipe the next time you host an afternoon tea. It’s sure to... A rich, lemony cake that makes a perfect entertaining dessert. Spread into prepared baking pan. I’ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. Pour into bowl with almond flour mixture and whisk until blended and smooth. Ground almonds can be used in baking, and work especially well in bakewell tarts and gluten-free cakes. For this recipe you will need a 20cm/8in round springform cake tin and a food processor. magazine. Freeze the cooked, cooled sponges, wrapped well in baking paper and foil. Preheat oven to 350°F. Dust with icing sugar, then slice and serve with a mug of tea. Spread with the buttercream, then top with the jam Place the other sponge on top, flat side facing down, and press down lightly. Measure the water and add the vanilla to it. Next, in a separate bowl, you will add the 5 egg whites in a bowl with 1/4 teaspoon of cream of tartar. To make the filling, put the 150g butter, icing sugar, orange zest and lemon juice into a mixing bowl, then beat together to make a light butter icing.