Simply stunning and stunningly easy, this sponge is oh-so light but has a fabulously indulgent tangy zestiness flavour. It entices you with it’s aroma and when you’ve dug your spoon in once, there is no option but to just keep on going – absolutely delicious – give this one a go – you definitely won’t be disappointed!
What you need…
1 x 1.2 litre pudding basin
1 x deep baking dish
200g butter, softened plus extra to grease your basin.
4 tablespoons orange marmalade
200g caster sugar
Zest of 3 large oranges
4 eggs, lightly whisked
200g self-raising flour
4 tablespoons milk
What to do…
Preheat your oven to 140°c / 275°f / gas 3.
Liberally butter your basin and pop in the fridge to cool slightly. Then tip in the marmalade and brush so the whole of the inside of the bowl is covered.
In your food processor, cream together the butter and sugar until it is pale and fluffy. Tip in the orange zest and whizz again until evenly incorporated. Gradually add in the whisked egg, whizzing the whole time. Then tip in the flour and milk and whizz again to mix in.
Half fill your baking dish with boiling water from the kettle. Set aside.
Re-brush your marmalade, that has probably slithered to the bottom of the bowl, so that it covers the sides again and tip in the sponge mixture. Pop the bowl into the baking dish of boiling water and stick the whole thing into the oven, uncovered.
Bake for 1 hour and 20 minutes. Insert a skewer in to make sure it’s cooked through – it should come out dry.
Remove from the oven and loosen the sponge from the bowl gently using a palette knife. Now the breath-holding bit: invert your sponge out of the bowl onto a pretty serving plate – it will gently slither out – I promise.
Remove bowl and admire your handiwork – it’s a pretty fine-looking sponge. Serve on it’s own or with a little double cream. Either way, for something so simple, it is simply stunning.