Orange Sponge Cake with Orange Cointreau Curd

Name: Orange Sponge Cake with Orange Cointreau Curd
Prep time: 40 min
Total time: 40 min
Yield: Makes: 8-portion cake
Ingredients: 120 g / 4 oz butter; 120 g / 4 oz caster sugar; 1 tsp icing or caster sugar (for dredging); 120 g / 4 oz self-raising flour; 1 orange or lemon, or 2 clementines, finely grated zest; 2 eggs; 60 g / 2 oz butter; 2–3 tsp Cointreau liqueur; 1 egg; ¼ tsp cornflour; 1 orange, lemon, or 2 clementines, finely grated zest and strained juice; 60 g / 2 oz caster sugar

Preparation info

Makes:
8
-portion cake

Difficulty
Medium
Ready in
40 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

The powerful aromas in the zest of citrus fruit such as sweet oranges, lemons or, nicest of all, tiny clementines, impart a delightful scent to a sponge cake. A Victoria Sponge works best here because the butter absorbs the fruit’s essential oils, and the cake is filled with a traditional English fruit curd.

Ingredients

120 g / 4 oz butter
120 g / 4

Cake
Vegetarian

Method

Cream the butter and sugar with the fruit zest in a mixing bowl until light and fluffy. Beat in the eggs separately, then fold in the sieved flour. Spoon the mixture into the prepared cake tin(s) and smooth level.

Bake in the preheated oven until golden brown and the cake is just starting to shrink from the tin. Cool in the tin for 3 minutes then turn out on to a wire rack. If you have