Attempt a twist on layered sponge cake with blackberries, zesty oranges and marmalade instead of your typical filling. Pipe the topping for an expert look

• Preparation and cooking time
  • Prep:45 minutes
  • Prepare dinner:40 minutes
  • plus cooling
• Straightforward
• Serves 10

• Freezable (sponges solely)
• Vegetarian

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Substances

• 225g unsalted butter, softened, plus additional for the tins
• 225g caster sugar
• 4 massive eggs
• 1tsp vanilla extract
• 250g self-raising flour
• 1tsp baking powder
• 2 oranges, zested (reserve the oranges for the drizzle, under)
• 150g blackberries, halved if massive

For the drizzle

• 3 oranges, juiced (use the zested oranges, above, you’ll want about 150ml), 1 zested
• 100g caster sugar

For the topping

• 150g unsalted butter, softened
• 350g icing sugar
• 1 orange, zested, plus additional zest to serve
• 1tbsp milk
• 200g marmalade
• 100g blackberries

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Methodology

• STEP 1

  Warmth the oven to 180C/160C fan/ gasoline 4. Butter two 20cm loose-bottomed cake tins and line with baking parchment. Beat the butter and caster sugar collectively in a big bowl utilizing an electrical whisk till pale and fluffy. Add the eggs, one by one, till mixed. Tip within the vanilla, flour and baking powder and fold till clean, then gently fold within the orange zest and blackberries, being cautious to not overmix.

• STEP 2

  Divide the batter between the 2 tins and bake for 35-40 minutes till golden and a skewer inserted into the middles comes out clear. Cowl with foil after 30 minutes in the event that they begin to color too rapidly.

• STEP 3

  In the meantime, make the drizzle. Put the orange juice, zest and sugar in a small pan and simmer for 4-5 minutes till a skinny syrup varieties. Pour right into a heatproof bowl and put aside.

• STEP 4

  When the sponges are prepared, drizzle the syrup over each whereas nonetheless heat and brush over evenly utilizing a pastry brush. Depart to chill fully within the tins.

• STEP 5

  In the meantime, make the buttercream for the topping. Beat the butter and icing sugar in a big bowl with an electrical whisk till gentle, pale and fluffy. Whisk within the orange zest and milk till loosened barely. Spoon right into a piping bag fitted with a big spherical nozzle. Beat the marmalade to loosen, then switch somewhat to a piping bag fitted with a small spherical nozzle.

• STEP 6

  Take away the cooled sponges from the tins, and place one on a cake board or plate. Pipe buttercream dots on high in a circle across the edge, then three dots within the center. Spoon some marmalade into the gaps between the buttercream, then high with the second sponge. Pipe extra buttercream dots everywhere in the floor, then fill within the gaps by piping within the remaining marmalade. To complete, scatter with the blackberries and additional orange zest.