Marigold sponge

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

The Floral Baker: Cakes, Pastries and Breads

The Floral Baker

By Frances Bissell

Published 2014

  • About

This is a classic Victoria sponge recipe, brightened with marigold petals and scented with a breath of orange flower water, perfect for a summer tea. You can also eat it freshly baked and still warm as a pudding, in which case I would leave out the butter cream, serve wedges of the cake dusted with icing sugar and with a scoop of clotted cream on the side.


  • 175 g/6 oz/¾ cup granulated sugar
  • 2 handfuls marigold petals
  • 175 g/6 oz/ sticks unsalted butter, at room temperature
  • finely grated zest and juice of 1 orange
  • 4 eggs, lightly beaten with
  • 2 tablespoons orange flower water
  • 175 g/6 oz/ cups self-raising flour, sifted


Grease and flour two 20 cm/8 inch sandwich tins.

Grind the sugar and marigold petals in the food-processor, in which you can also do the rest of the mixing, then cream the butter and sugar thoroughly until pale, light and fluffy. Add the zest and juice, and then a little beaten egg, processing it with the butter/sugar mixture. Alternate the egg with spoonfuls of flour, blending in completely before adding the next helping of egg.

Spoon the batter into the cake tins, smooth the top and bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 to 25 minutes.

Allow to cool in the tin for a few minutes and then ease the sponges out onto wire racks to cool. To serve, sandwich with a marigold butter cream and sift icing sugar over the top.