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Brown Butter Victoria Sponge with Orange and Saffron Curd
Ingredients
  • 4 eggs
  • 250 to 270g unsalted butter, plus extra for greasing
  • 250 to 270g golden caster sugar
  • 250 to 270g self-raising flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon cold milk (optional)
  • 225ml double cream
  • subheading: FOR THE ORANGE AND SAFFRON CURD:
  • Pinch of saffron threads
  • 3 oranges
  • 70g caster sugar
  • 2 whole eggs, plus 2 yolks (4 eggs)
  • 70g unsalted butter
  • You will need 2 x 20cm sandwich cake tins
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