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Orange & white chocolate sponge

Orange & white chocolate sponge

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(105 ratings)

Prep: 30 mins Cook: 40 mins

More effort

Cuts into 10 slices
A stunning cake that will fast become a failsafe option for any event

Nutrition and extra info

Nutrition: per serving

  • kcal567
  • fat40g
  • saturates21g
  • carbs45g
  • sugars37g
  • fibre1g
  • protein9g
  • salt0.7g
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Ingredients

  • 175g butter, softened, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • finely grated zest 4 orange and juice of 1

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 egg, separated

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almond

For the icing

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

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.

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Comments (149)

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
5

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
4

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.

fabienne51's picture
5

Have made this cake on a few occasions now and is an absolute winner every time. This has to be one of the nicest cakes ever!

On one occasion forgot to add the egg yolks however ended up being a wonderful light and fluffy cupcakes!

louiseacheson's picture
5

Almost don't need to rate or comment, this recipe has so much positive feedback already! But I have to agree. I'm a cake novice, but followed the recipe easily and it turned out beautifully, if I may say so myself! So moist, and interesting icing, like frosting on a carrot cake. Delicious. And I get to have fresh orange juice with the remaining three zested oranges whose juice wasn't needed for the cake!

swetmanje's picture
4

This is a delicious recipe. The sponge is delightfully moist and the icing is lovely. Like a few others, my cake didn't rise much, despite taking great care when folding in the egg whites.

rachel4500's picture
5

This was a lovely cake, made for my brother's birthday. The sponge is soft and the icing is very nice- I was sceptical about the creme fraiche, but it tasted great. I didn't change the recipe and everything worked well!
I am making it again this week actually! Looking forward to it.. :)

finnegad's picture
5

Delicious and light , made it for my birthday for work colleagues and everyone loved it . The icing was really good!

charlie_247's picture
1

This recipe just didn't work for me! Cakes didn't rise even though I was very careful with the egg whites, and I didn't like the icing at all, too much creme fraiche and not white chocolatey enough! I was very disappointed, had to throw it away and I very rarely have baking disasters!

alexas25's picture
5

absolutely brilliant

lianaghazarian's picture
5

Ooops. I am new to baking. I just realized my cake didn't rise because I didn't put any almonds and didn't replace the missing almonds with flour. Will try with almonds next time. Silly me.

lianaghazarian's picture
5

I join the few unlucky who ended up with pancakes instead of sponge cake. Can it be because I put too much orange juice. Can you ladies tell me how much is a volume of juice from I orange? The cake was yummy otherwise, although I put orange marmalade between the two layers to make it mora orangy.

sulayabd's picture
3

Based on the reviews I thought this cake would be amazing, I didn't really like it, it was heavy,I didn't like the texture the almonds gave it.
I think I will add white chocolate and orange to my fail safe sponge recipe instead.

suziefoodie's picture

I made this for my work colleagues - started work at 9:00 and by 11:00 it had all gone and everyone wanted the recipe! So so so yummy :D

sarahleetes's picture
5

Made the orange sponge and it was very yummy! Did not fancy the white choc icing and filling, so we did a choc orange buttercream using orange juice and cocoa powder! Was very yummy! Making it for my daughter for her birthday using melted choc orange! Very light sponge!

asha3010's picture
5

This cake is delicious. Based on comments, I was expecting a moist cake but its texture absolutely blew me off! Remained super moist even the next day.

Did not have creme fraiche so used sour cream - did not face any curdling issues.

Thanks for a great recipe.

kam227's picture
5

This is a lovely cake, with refreshing and not overly sweet icing.

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