Victoria Sponge Cake with blood orange curd

Bob’s Red Mill paid us to write this post about the classic Victorian sponge recipe, but we didn’t promise to say nice things about them.  We do that because we actually think they’re great. Find our full disclosure here.

This victoria sponge recipe with blood orange curd is simple and delicious! @BobsRedMill #ad

There are things in life that require a complete stop and pause moment. Actually, there should be many of those things, don’t you think? Somehow we sort of move along rather quickly and forget to have those pause moments and appreciate the beauty sitting in front of our faces.

Blood oranges don’t let you miss them.

From the moment you pick one up, slice it open, and devour it, you are forced to acknowledge the sheer beauty in the creating of these little fruits. They are just splendid.

blood-orange-curd-step1I am all for eating blood oranges raw and fresh but… it always saddens me a bit when they are gone in minutes.

My solution: blood orange curd. I make a delicious curd that allows me to enjoy their beauty and flavor for many days and in many ways. I use it on toast, yogurt, ice cream, and…sponge cake.

blood-orange-curdIf you have an old, antique pan your blood orange curd will look that much more delicious :). No, that’s not true. All lies. But, I DO want to encourage you to spend an hour gathering beautiful citrus, eggs, a bit of butter, and pausing to create something delicious and fantastic. You’ll be so glad you did.

This victoria sponge recipe with blood orange curd is simple and delicious! @BobsRedMill #adMoving on to sponge cake.

Sponge cake, like many of our other cakes here at NellieBellie, is a classic. This recipe, in particular, is the Victoria sponge cake. It’s English. I think that’s all you need to know :).Those English know their classic desserts and you don’t mess with the experts. You just learn, make, taste, taste again, and share.

Our sponge cake recipe uses an almost equal ratio of butter, sugar, and Bob’s Red Mill super-fine cake flour. This type of ratio is traditional and not to be doubted.

sponge-cake-step1You’ll get a cake with the perfect sponge texture just waiting for a fruit and cream filling, in the traditional English way. I, of course, use my blood orange curd, but feel free to use YOUR favorite fruit filling. Raspberry preserves, lemon filling, fresh fruit, and even orange marmalade would all make great options.

sponge-cake1Just slather the fruit all over the top of the first cake, keeping it more towards the center. Believe me…when you put the other cake on top you’ll get squishing and if you have too much filling towards the edges you’ll have a giant mess. Believe me…I know.

sponge-cake3Do NOT skimp on the whipped cream. And, if at all possible…make your own. You want it to be thicker than purchased whipped cream in a tub. So, making your own really is the best option. Buttercream is always a great option, if you are into that sweeter flavor.

sponge-cake4Put your second sponge cake on top and dust with powdered sugar. One of the beautiful things about Victoria sponge cakes is that they are naked. Naked cakes are a beautiful thing. They were created for dessert makers with less than stellar decorating skills, like me. And probably you too?

Naked cake is a term that refers to a cake with no frosting or icing to cover the cake.

This victoria sponge recipe with blood orange curd is simple and delicious! @BobsRedMill #adI will not win any wards for perfect cake assembling. Or for non-squishiness. But, I WILL win awards for taste. And for REAL-LIFE beauty. Because, come on…this cake is gorgeous in all its mess.

It is one of my personal favorite cakes. I’m not sure if the flavor is as good as my chocolate cake. And it isn’t as beautiful as our Marius the Giraffe cake. But the time I spent making this cake was precious, and lovely, and worth every moment.

If you come for coffee to my home you will most likely get a slice of Victoria sponge cake with blood orange curd and whipped cream squished in between. And coffee, always coffee. That’s what you mean to me.

This victoria sponge recipe with blood orange curd is simple and delicious! @BobsRedMill #ad

Blood Orange curd

Cook Time | 10 minutes
Total Time | 1 hour 10 minutes
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  • 6 egg yolks
  • juice from 3 blood oranges
  • 1/2 c. sugar honey could be subbed with no problem
  • 1/4 c. butter cut into chunks.
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • Combine egg yolks, blood orange juice, and sugar in a small, heavy saucepan on low-medium heat.
  • Cook for 10 minutes or until thickened whisking the entire time.
  • Remove from heat, add butter, and whisk the butter in.
  • Cool for at least 1 hour. and serve.
  • Can be stored in the fridge for up to 1 month if tightly covered and refrigerated.
This victoria sponge recipe with blood orange curd is simple and delicious! @BobsRedMill #ad

Victoria Sponge Recipe

Print Recipe Pin Recipe
This recipe makes 1 large circle sponge...if you want to have enough batter for 2 8" circle pans like we used, just use 1 1/2 times the amounts. Or double it for extra volume.


  • 1 cup Bob's Red Mill Superfine Flour
  • 1 cup sugar castor or other fine sugar is best
  • 1 cup softened butter
  • 4 room temperature eggs
  • 1 tsp. baking powder
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • Combine flour and baking powder in a separate bowl. Stir and set aside.
  • Mix the butter and sugar together until thoroughly creamed.
  • Add eggs one at a time to the sugar mixture, along with a tablespoon of the flour mixture.
  • Mix just until incorporated.
  • Add the rest of the dry ingredients a little at a time.
  • Pour into a greased and floured 10" circle pan. Bake at 375 for 25 minutes (start watching after 20. Cake is finished when toothpick inserted comes out clean).

More classics you’ll love:

White Cake
Butter Cake
Chocolate Pistachio Cake (Gluten-free)

About The Author

6 thoughts on “Victoria Sponge Cake with blood orange curd”

  1. Glad you like it Abigail! And nothing goes better with Victoria sponge than English Breakfast :)

  2. Thanks, Marye! Yeah, everyone once in a while we have to remind ourselves that sponge cakes exist!

  3. Ashley @ Big Flavors from a Tiny Kitchen

    WOW! This looks absolutely gorgeous! Love the addition of blood orange curd. Yum!

  4. What a delicious Victoria sponge! I wish I am having a slice as I am sipping my English breakfast tea! :)

  5. This looks delicious! It’s been much too long since I’ve made one.. and I love the blood orange curd in the center of yours.

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