- 185g (6½oz) unsalted butter, softened
- 185g (6½oz) caster sugar
- 4 medium eggs, lightly beaten
- 185g (6½oz) self raising flour, sifted
- 1 orange, juice & zest
- 1 tbsp poppy seeds
- For the filling
- 200ml (1/3pt) double cream
- 2 tbsp caster sugar
- 100g (4oz) orange marmalade
- 1 tbsp icing sugar, to dust
- ½ tsp poppy seeds, to scatter
Preheat the oven to 180C/160C fan/350F/Gas4. Grease and line 2 x 18cm (7in) round cake tins with greaseproof paper. Using an electric hand whisk beat the butter and sugar together until pale and fluffy.
Gradually add the eggs a little at a time beating well after each addition. Sift the flour over the mixture and fold in gently with a large metal spoon. Add 1 tbsp orange juice to the mixture to bring to a dropping consistency then stir through the orange zest & poppy seeds.
Divide the mixture between the tins and bake on the middle shelf for 20 minutes or until a skewer comes out clean. Leave the cakes to cool in there tins for 5 minutes then turn out onto a wire rack to cool completely.
Meanwhile using the electric hand whisk to whisk the cream to soft peaks then whisk in the sugar. Spread one layer of sponge with the marmalade then spoon over the cream. Top with the other layer of sponge, dust with icing sugar and scatter with poppy seeds to serve.
Top Tip for making Orange and Poppy Seed Victoria Sponge
If you are assembling the cake just before serving why not use less marmalade and add a few orange segments.