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.
Ingredients
For the sponge
- 250gBillington's Unrefined Golden Caster Sugar
- 250gUnsalted Butter (softened)
- 4Egg(s) (free range) (medium)
- 1 tspNielsen-Massey Orange Blossom Water
- 250gAllinson's Self Raising Flour
For the buttercream
- 300gBillington's golden icing sugar
- 150gButter (unsalted) (softened)
- 0.5 tspNielsen-Massey Orange Blossom Water
For the icing
- 100gBillington's golden icing sugar
- 1Orange(s) (zest and juice)
Method
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).
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.
Step 3
Finally carefully fold in the flour until evenly mixed.
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.
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.
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.
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.
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.