Sometimes sponge cakes can be a bit plain, but last week I made this one with some mandarins, and my mum had to stop us eating the whole lot before bed time!


For the cake:

  • 225g self-raising flour
  • 225g caster sugar
  • 225g unsalted butter, softened
  • 4 eggs
  • 2 mandarins, zested and juiced

For the filling:

  • 75g unsalted butter, softened
  • 170g icing sugar
  • 2 mandarins, zested and juiced

You will also need 2 20cm round cake tins and a sprinkling of icing sugar.


Pre-heat the oven to 180C and grease and line the cake tins.

Sift the flour into a bowl. Add the sugar, butter, eggs, and zest and juice of the mandarins. Stir until the mixture is smooth and put half of the mixture in each of the tins. Smooth the top and bake for about 25 minutes (or until the cakes are risen and firm). Leave in the tins for five minutes before turning them onto a wire rack to cool.

Meanwhile, make the buttercream. Put the butter in a large bowl and beat until soft and fluffy. Sift the icing sugar into the butter, and add the zest and juice of the mandarins. Beat again until fluffy.

Once the  cakes are cool, spread the buttercream on the top of one of the cakes, and place the second cake on top. Sprinkle with icing sugar.