Mini Orange Spongecakes – with Orange buttercream and Icing

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I love sponge cake and wanted to produce some individual ones, so I started searching to see if there were any recipes out there.  I found one on baking mad, which seemed ideal for my purposes.  

So that is the recipe I used, except that I couldn’t find orange blossom water, so I had to improvise somewhat, using orange extract, orange peel and juice.

The recipe is quite straightforward to follow, and I have a cake pan with 12 straight-edged holes, and removable bottoms, so I was all set to bake.

It doesn’t take long to make the sponges, and they turned out very well.  Once cooled it is simply a question of cutting into two layers, filling with buttercream and then icing.  All very simple.

I am pleased with the results, a lovely soft and light sponge with a very nice filling.

Mini Orange Sponge Cakes

For the Sponge:

  • 250g Unrefined golden caster sugar 
  • 250g Butter (unsalted)
  • 4 Medium eggs(in US this would be large eggs)
  • 1tsp Orange blossom water (I used 1/2 tsp orange extract with water added to fill the spoon)
  • 250g Self-raising white flour
For the Buttercream Filling:
  • 300g Icing sugar
  • 150g Butter (unsalted)softened
  • ½tsp Orange blossom water ( I used the zest of 1/2 an orange and 2 drops of orange extract)
For the Icing:
  • 100g Icing sugar
  • Zest from half an orange
  • Juice from the orange.
  1. Preheat the oven to 180°C (fan 160°C, gas mark 4), and grease and base line a 12 hole loose bottomed cake tin with baking parchment. 
  2. Place the butter and caster sugar in a bowl and cream together until pale and fluffy, then add the eggs one by one beating well in between each addition, then add the orange blossom.
  3. Finally carefully fold in the flour until evenly mixed.
  4. Spoon the batter into the cake tin until each hole is 2/3 full. Then place in the oven and bake for 20-25 minutes or until a skewer comes out clean and the sponges are golden brown and springy to the touch.
  5. Remove from the oven and leave to cool then use a small round ended knife to loosen the sponge from the side of the tin, then carefully remove each sponge from the tin and leave to cool on a cooling wire.
  6. To make the buttercream place the icing sugar and butter in a bowl and start slowly beating together, then turn the speed up and beat until pale and fluffy. Add the orange blossom water and beat again.
  7. When the cakes are cool cut each one in half widthways and spread a layer of buttercream on the bottom half of each one then place the lid on top.
  8. To make the icing place the icing sugar in a small bowl and add enough of the orange juice to get an icing with a thick pouring consistency. Drizzle a bit of the icing over each cake, letting it dribble over the edge. Finally sprinkle some orange zest on top to decorate.

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