Orange & white chocolate sponge

Orange & white chocolate sponge

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(106 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

    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

    Orange

    or-ange

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

  • 4 egg, separated
    Eggs

    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

    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, questions and tips

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suzannelord
1st Jun, 2014
5.05
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
16th Mar, 2014
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
rae1984
9th Mar, 2014
3.8
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
15th Feb, 2014
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
9th Feb, 2014
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
8th Feb, 2014
4.05
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
10th Jan, 2014
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
6th Jan, 2014
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.
25th Dec, 2013
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
18th Dec, 2013
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

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goodfoodteam's picture
goodfoodteam
20th Nov, 2014
Yes you could leave out the orange, add a splash of milk if the cake batter looks a bit thick instead of the orange juice.
fh28
17th Dec, 2013
Where should this cake be stored?? Fridge?
fh28
17th Dec, 2013
Is it best to store this cake in the fridge or in a cool dry place? I have just made it and I am not sure where to keep it.....
goodfoodteam's picture
goodfoodteam
18th Dec, 2013
Hi there, either is fine, although if you're keeping it in the fridge we would suggest getting it out half an hour to an hour before serving to eat at room temperature.

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