Orange and almond Victoria sponge cake
- April 2013
- Serves 10
- Takes 20 minutes to make, 25 minutes to cook, plus cooling
Try serving our orange and almond twist on the traditional Victoria sponge cake recipe the next time you host an afternoon tea.
- 41g (22.7g saturated)
- 59.2g (43.6g sugars)
Freeze the cooked, cooled sponges, wrapped well in baking paper and foil. Defrost fully before assembling the cake.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe