Orange & white chocolate sponge

Orange & white chocolate sponge

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(93 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Cuts into 10 slices

A stunning cake that will fast become a failsafe option for any event

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
567
protein
9g
carbs
45g
fat
40g
saturates
21g
fibre
1g
sugar
37g
salt
0.7g

Ingredients

  • 175g butter, softened, plus extra for greasing
  • 175g golden caster sugar
  • finely grated zest 4 orange and juice of 1
  • 4 egg, separated
  • 100g self-raising flour
  • 1 tsp baking powder
  • 100g ground almonds

For the icing

  • 200g white chocolate
  • 200ml crème fraîche
  • 100g white chocolate, to decorate

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk the egg whites until they just hold their shape. Fold one-third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix or you will lose the lightness of the egg whites.
  2. Divide the cake mix between the prepared tins and bake for 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
  3. To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche until thick, then fold in the white chocolate. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hr.
  4. If you want to make the decorative curls, melt the chocolate in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the chocolate to harden a bit, then use a fish slice or angled knife blade to scrape chocolate curls. Pile the curls in the middle of the cake and serve cut into slices.

Recipe from Good Food magazine, March 2008

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Comments

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Pebbles320's picture
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Just finished making this cake; it was very straightforward and smells very orangey (haven't had a chance to taste it yet). I used 20cm tins as suggested but found the mixture didn't fill the tins up very far and it didn't rise much either, making it quite a thin cake. If that's what you're after, then stick to the recipe amounts, if you want a bit more cake then maybe increase the amounts a bit.

janep61's picture
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I made this for the first time and am very pleased with the results. The cake itself is really moist with a lovely orange flavour, and the filling/topping delicious and not overly sweet. I think this will become a regular - I may also try the lime variation suggested by others.

snakeyfly's picture

This is a super cake to impress! Very simple and, whilst it doesn't rise too much, once assembled, it looks and tastes great. I also made a variation of lime and dark chocolate and that was just as successful.

suzannelord's picture
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I've made this cake twice now and have been really happy with how it turned out. The flavour is delicious and not overly sweet. It doesn't rise as high as I would like as others have mentioned but overall it's still great. The first time I topped with candied orange peel and it looked awesome.

clairehedley's picture

Like many of you, I found that this cake didn't rise very much. I was I little worried that it would look like a pancake on the plate. When assembled, however, it looked fine. It's not the lightest sponge in the world (maybe the almonds??) but it was moist and very tasty! The frosting is AMAZING! I will try this again but might just add zest and juice to a lighter sponge mix, then use this frosting.

rae1984's picture
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Really light and moist cake, I was worried the orange and white chocolate would be sickly sweet but not at all! perfect for afternoon tea :) Enjoyed by all that have had some so far

yesayan's picture

I followed the recipe although doubled up everything. Was lovely, a bit bitter because of the orange zest. Next time I will try the zest before putting it in, there must be different varieties.
P.S. Also put some cointreau in the cream)

Karen Taylor's picture

Hi, I have just made this cake for the first time. I found as so many of you, have already found, it didn't rise much. I followed the instructions carefully. The Creme Frache also took quite a long time to thicken , but saying that it's a very tasty cake and will make again. I think I might try the all in the bowl method instead of separating the eggs and might double up on amounts of everything.

abbatia's picture
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I made this cake for our work cake club. It went down amazingly well even though I thought it was tasteless but I was starting with a cold so maybe it was just that. The only thing I found was that 30 minutes was too long in the oven, I'd try 25 next time but again that might just be my oven.

bakingfan's picture

Very, very tasty! First made it for my husband's birthday several and now it's his birthday cake. He asks me to make it every year!

cookiemonster799's picture

Delish, made several times, lots of compliments. I have followed the method exactly in the past but now I don't bother separating the egg whites or sifting/folding ingredients in. I just whack it all in a mixer. Much quicker and every bit as moist and delicious. I make a lot of cakes and the all-in-one method does work for this cake!

Marloes.'s picture

Made it for christmas, everyone liked it! Used the zest of 2 oranges (I think that was enough) and baked it in one tin for 40 minutes, cut it in half after baking.

karengould's picture

Really delicious cake! Have to whisk creme fraiche for about 5 mins before it thickens, but really lovely. Will definitely make again and was simple to make

fh28's picture

Is it best to store this cake in the fridge or just in a cool dry place??? Thanks very much

karengould's picture

Best kept in fridge but keep out for 30 mins before serving due to creme fraiche

rosie1190's picture

We made this cake today! It was amazing, it's so zingy and orangey. It's soft and light, but also not too dry. The icing complements the cake perfectly.

Charliejo23's picture

I made this cake for my mums birthday. My sister said you didn't make that cake as it looked very professional. Very soft sponge and it kept well for a couple of days. Would make it again.

jasbagh12's picture
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I made this cake last year for my daughters first birthday using a number 1 Wilton cake tin. I made it again this year for her second birthday, but this time using a butterfly cake tin. It is such a yummy cake. I only made one layer, but added white chocolate chunks inside the cake, and divided the icing in three and added different colour in each to decorate the cake into a butterfly. So much better than using icing sugar. Cake looked great and tasted fab!

w1lmington's picture

The recipe was easy to follow but the consensus was that it could have been a little more zingy. It was just nice and I was expecting...great. Next time I will try to add grated lime.

cjnz's picture
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Great recipe. I did think it made a very small amount of batter. This would probably only serve 6-8 people. Next time I would probably double the recipe and make it in two 23cm tins.

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