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mini orange sponge cakes with glace icing on top
45Total Time
20Prep Time
25Bake Time

Mini Orange Sponge Cake

1 Reviews

About the bake

These easy orange sponge cakes are flavoured with orange blossom water for a delicate flavour. They are quick to make and look great in an afternoon tea spread. Making mini versions of a large orange or citrus cake means they bake a little quicker and icing is a little easier. Make sure these little cakes are completely cool before even thinking about icing them to keep that shiny smooth and glossy finish.

45Total Time
20Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4), and grease and base line a 12 hole loose bottomed cake tin with baking parchment. (We used a tin from Lakeland).

  2. Step 2:

    Place the butter and caster sugar in a bowl and cream together until pale and fluffy, then add the eggs one by one beating well in between each addition, then add the orange blossom.

  3. Step 3:

    Finally carefully fold in the flour until evenly mixed.

  4. Step 4:

    Spoon the batter into the cake tin until each hole is 2/3 full. Then place in the oven and bake for 20-25 minutes or until a skewer comes out clean and the sponges are golden brown and springy to the touch.

  5. Step 5:

    Remove from the oven and leave to cool then use a small round ended knife to loosen the sponge from the side of the tin, then carefully remove each sponge from the tin and leave to cool on a cooling wire.

  6. Step 6:

    To make the buttercream place the icing sugar and butter in a bowl and start slowly beating together, then turn the speed up and beat until pale and fluffy. Add the orange blossom water and beat again.

  7. Step 7:

    When the cakes are cool cut each one in half widthways and spread a layer of buttercream on the bottom half of each one then place the lid on top.

  8. Step 8:

    To make the icing place the icing sugar in a small bowl and add enough of the orange juice to get an icing with a thick pouring consistency. Drizzle a bit of the icing over each cake, letting it dribble over the edge. Finally sprinkle some orange zest on top to decorate.


  • For the sponge

    • 250g Billington's Unrefined Golden Caster Sugar
    • 250g Butter (unsalted)
    • 4 Egg(s) (free range) (medium)
    • 1 tsp Nielsen-Massey Orange Blossom Water
    • 250g Allinson's Self Raising Flour
  • For the buttercream

    • 300g Billington's golden icing sugar
    • 150g Butter (unsalted) (softened)
    • 0.5 tsp Nielsen-Massey Orange Blossom Water
  • For the icing

    • 100g Billington's golden icing sugar
    • 1 Orange(s) (zest and juice)


  • 12 hole loose bottomed cake tin
  • Baking parchment
  • Mixing bowl
  • Skewer
  • Knife
  • Cooling rack

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