Sophie Dahl's orange and raspberry Victoria sponge

(66 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Sophie Dahl's raspberry and orange Victoria sponge with buttercream recipe
Sophie Dahl's raspberry and orange Victoria sponge with buttercream recipe
  • Serves: 8 - 10

  • Prep time:

  • Cooking time:

  • Total time:

    (may need an extra 5 mins)
  • Skill level: Easy peasy

  • Costs: Mid-price

Celebrity chef Sophie Dahl makes this perfect orange and raspberry Victoria sponge as part of her BBC2 show The Delicious Miss Dahl. But you don't have to be a celebrity chef to copy Sophie's delicious sponge made with tangy raspberry jam and topped with orange buttercream frosting - which is really easy to make! Sophie shows us how to make the perfect quick Victoria sponge, without scrimping on flavour, and it only uses store cupboard staples so you don't have to spend hours in the supermarket to whip this cake up! We love serving this with clotted cream and a large mug of tea - the perfect cake for tea!


For the sponge:

  • 225g butter
  • 225g golden caster sugar
  • 4 free-range eggs
  • 225g self-raising flour
  • Zest of a large orange
  • Extra butter and flour for greasing
  • 2 x 8in Victoria sandwich tins
  • Greaseproof paper

For the jam:

  • 250g raspberries
  • Splash of orange juice (use the orange from the sponge)
  • 1 heaped tbsp golden caster sugar

For the icing:

  • 250g butter, softened
  • 250g icing sugar
  • Juice of an orange
  • Zest of a large orange

Sophie Dahl says: 'Get your ingredients out of the fridge half an hour before you start your cake. Otherwise, you'll find the butter is too hard to beat and your eggs take longer to whisk.'


  1. Start with the cake: Turn the oven on to 180C. Grease the tins, line the bottom of both tins with greaseproof paper and then lightly flour them. See our How to line a round cake tin video
  2. Using a mixer, cream the butter and sugar.
  3. Mix the eggs together in a separate bowl then pour them into your mixer.
  4. Sieve in the flour and add the orange zest.
  5. Split the mixture evenly between the two cake tins and then bake in the oven for around 25-30 mins until they are golden brown and feel slightly springy on top.
  6. While they are baking make your jam and icing. For the jam put the raspberries, orange juice and heaped tablespoon of golden caster sugar into a small pan. Heat gently and allow to slowly break down and reduce into a jammy consistency, then leave to cool.
  7. For the icing: Mix the softened butter with the sieved icing sugar, juice of an orange and the zest of a whole orange.
  8. When the cakes are cool, spread some icing on to the top of one sponge, then some jam, then sandwich them together and spread the remaining buttercream over the top. Zest over a little more orange to serve.

Fancy making a classic Victoria sponge? Try our easy Victoria sponge recipe

Your rating

Average rating

  • 4
(66 ratings)

Your comments


I made this cake for a colleague's leaving 'do' and everyone loved it. I don't make cakes very often but as this was so easy to make and such a great success, I will definitely be making it again. However, I have made a note that next time I should use butter from a pack and not the spreading butter as this made it too soft and I nearly had a nightmare on my hands as the top of the cake was slipping off the bottom. I saved the day by putting the finished cake in the fridge for a short while to stiffen the butter but not long enough to dry the cake out. Raspberry and orange jam was devine. Overall a great success but lessons learnt for next time. Thank you for the recipe.

Rob pedantic can you get?


Kia Ora Sophie Dahl the food is All the YUMMY-er 'cos "twas you"


I'm making this cake for my mum's birthday because she doesn't like iceing and it looks really pretty and yummy. :D thankyou x


i love the look and sound of you cake and hope to try it out some day and i watch your cooking programe all the time! :)


Since when did the name of a Victoria sandwich cake change to a Victoria sponge cake. A sponge cake has no fat (butter/marg) and a sandwich cake has. This is really annoying as calling a cake a sponge makes you think it is more healthy and then when you see the recipe you find that it is not! Adding fat enables the cake to stay fresh longer but with fat it is not a 'true' sponge. A sponge is a very light whisked cake and is healthier than a sandwich cake but can be more difficult to make (maybe that's why you don't have recipes for them - you have to be a good cook). The practical cook book 10th edition, which is the book used in colleges, calls the cake with fat a sandwich cake. Maybe Good Food could blaze a trail and call these cakes by their proper name. I am appalled to see that even the top chefs appear to have forgotten the ingredients of a good sponge cake! By the way, I have tried to find the little tins used in the individual Victoria SANDWICH cake recipe but they are no where to be found. Can anyone help. Jenny

Online recipes editor

Hi Raji, You can email this to a friend by clicking the send to a friend button located under the picture. We're glad you liked the recipe. Hope that helps. Charlotte


I love the look of this recipe, the picture is has a spring feeling about it. I would have liked the option to email the recipe to a friend. Raji

comments powered by Disqus

FREE Newsletter