Earl Grey & Orange Victoria Sponge Cake
- Rosie
- Jun 17
- 1 min read
Two layers of soft earl grey & orange infused sponge filled with a light orange whipped cream and oozing orange curd.
A twist on a classic, this victoria sponge cake combines floral tea flavour with notes of zesty orange for the perfect summer afternoon tea cake.
Earl Grey & Orange Victoria Sponge Cake
Here’s Why You’ll Love This Earl Grey & Orange Victoria Sponge Cake:
Soft, tender, and fluffy, this Victoria Sponge Cake recipe is a twist on a British Classic.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Oranges: We're making our own orange curd and it couldn't be easier with just a handful of ingredients.
Earl grey: I used tea bags but you can also use loose tea leaves here
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Recipe
