Desserts > Cake > Sponge Cakes > British Sponge Cakes

Orange-Coconut Victoria Sponge Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 1/2 cup coconut flakes

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Measuring cups and spoons

Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the orange juice and orange zest and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the coconut flakes.
8. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information (per serving):
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g

Substitutions for Ingredients
- Unsalted butter: margarine or coconut oil
- Granulated sugar: brown sugar or honey
- Orange juice: pineapple juice or apple juice
- Coconut flakes: chopped almonds or walnuts

Variations:
- Add 1/2 cup of chopped fresh fruit such as strawberries or blueberries
- Substitute 1/2 cup of cocoa powder for 1/2 cup of the flour
- Add 1 teaspoon of ground cinnamon or nutmeg

Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Be sure not to overmix the batter.
- Let the cake cool completely before serving.

Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
Reheat the cake in a 350°F oven for 5-10 minutes, or until warm.

Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Serve the cake with a dollop of whipped cream and a sprinkle of coconut flakes.
- Drizzle the top of the cake with melted chocolate.

Garnishes:
- Whipped cream
- Coconut flakes
- Powdered sugar
- Melted chocolate

Pairings:
- Vanilla ice cream
- Fresh fruit
- Lemon curd

Suggested Side Dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables

Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of orange juice to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.

Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Be sure to use a thermometer to check the internal temperature of the cake before serving.

Food History:
The Victoria Sponge Cake is a classic British cake that was named after Queen Victoria. It is traditionally filled with raspberry jam and whipped cream.

Flavor Profiles:
This cake has a light and fluffy texture with a sweet orange and coconut flavor.

Serving Suggestions:
This cake is best served with a dollop of whipped cream and a sprinkle of coconut flakes.

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Taste: Sweet, Citrusy, Creamy, Coconutty