Blast from the past…Orange Sandwich Cake


How cute is this little cake?! Found the recipe in a fantastic book filled with recipes from eras gone by. From 1935, this one will need smaller sandwich tins than you might have, it is worth the investment though, you will make this cake again and again. Smaller than other cakes we normally bake, it will serve six to eight.

Sponge ingredients

  • 115g butter
  • 175g caster sugar
  • 175g plain flour
  • ½ teaspoon baking powder
  • 2 eggs, lightly beaten
  • Zest and juice of 1 large orange

Filling ingredients

  • 175g icing sugar
  • 75g butter
  • Zest of 1 orange
  • Juice of orange

Preheat the oven to 180c

Grease two 15cm sandwich tins.

Cream the butter and sugar together until light and fluffy.

Add the eggs, orange zest and juice to the butter mixture a little at a time, beating thoroughly between each addition.

Sift the flour and baking powder in to a bowl, and then sieve again on to the mixture. Gently combine.

Divide the mixture evenly between the tins.

Place in the centre of the oven and bake for 20 minutes or until well risen and firm to the touch.

Remove from the oven and turn carefully on to a wire rack, leaving to become cold.

Sieve the icing sugar then cream together with the butter and orange zest, add in enough juice to soften to a light fluffy mixture.

Finally sandwich the cakes together and smooth the remaining icing on to the top of the cake. Sprinkle with grated zest to decorate.

Enjoy! Have a go and let us know how you get on – email photos if you have them.


Partying to celebrate the Queens Diamond Jubilee? Hire vintage china to make your celebration one to remember.

Tea poured from a vintage teapot in to a pretty teacup, finger sandwiches and home baked cakes, scones with jam and clotted cream on vintage cake stands. Vintage china and home baked cakes make the perfect addition to the Jubilee celebrations. With six weeks to go at Alice’s Vintage Pantry we have two party packages for you to choose from.

Party Package One (£10 per head)*:

  • A selection of finger sandwiches
  • Scones with jam and clotted cream
  • A large cake – choose from apple cake, carrot cake, coffee and walnut, lemon drizzle or classic Victoria sandwich (one for every 5 guests)
  • Vintage china and accessories (including cups, saucers, tea plates, cake stands, teapot, milk jug, sugar bowl, sugar tongs, cake forks, embroidered table linen)

Party Package Two (£3 per head)*:

  • Vintage china and accessories (including cups, saucers, tea plates, cake stands, teapot, milk jug, sugar bowl, sugar tongs, cake forks, embroidered table linen)

*minimum order – five people

Whether you are a royalist or not, you are probably keen to make the most of the long weekend, if you aren’t planning a celebration why not let us deliver to you a home baked cake to have with tea whilst you relax and enjoy your break.

The Perfect Scone

The Perfect Scone

Scones come in all shapes and sizes, a wealth of recipes are available from savoury to sweet, fruit or cherry filled, milk, buttermilk or cream. Then there is the shape – drop scones, triangle, square or the more commonly used round scone. Topped with butter, jam, fresh cream or cream everyone has their favourite scone. At Alice’s Vintage Pantry we have tried lots of different recipes and make different scones for different occasions. Our most commonly used recipe is one used by 5* Mayfair Hotel Claridge’s. No matter what your favourite type is or what recipe you are using, if you are baking your own follow our scone tips to get your perfect scone.

  • Don’t spend too long rubbing the butter in to the flour – the quicker you do it the lighter your scone will be;
  • No matter what your recipe says, make sure your butter is at room temperature, if its too cold it will take too long to rub in to the flour and will result in a heavier scone;
  • Roll out your dough to a depth of no less than 2 cm’s. This will seem deep but will give you a greater height to your scone;
  • Make sure you apply even pressure to the rolling pin, to get an even rise to your scone the best way to start is an even dough;
  • Dip your scone cutter in a little flour prior to cutting, it will prevent the dough sticking to the cutter and will help give a more even rise;
  • Once you have cut your scones, place them upside down on the baking sheet, again this helps them to rise more evenly;
  • If you want a softer top to your scone, cool them on a wire rack and place a slightly damp clean tea towel over the top;
  • Whilst scones do freeze well, they are always best baked fresh and served the same day.
  • And of course make sure you serve them on a tiered vintage cake stand with a cuppa served in a dainty vintage teacup!

Try these tips with Delia Smith’s basic scone recipe…

225g self-raising flour

40g butter, at room temperature

1½ tablespoons caster sugar

a pinch of salt

150ml milk

Preheat the oven to gas mark 7 (220c). Grease a baking sheet.

Sift the flour into a large bowl and rub the butter in rapidly using your fingertips. Stir in the sugar and salt, take a knife to mix in the milk little by little. Knead the mixture to a soft dough.

Turn the dough out on to a pastry board and roll it out using a floured rolling pin. Cut the scones out using a 4-5 cm cutter and place on the baking sheet. Dust each one with a little flour. Bake near the top of the oven for 12 minutes or until golden brown.

Enjoy with good quality jam and clotted cream.