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 (150)

kam227's picture
5

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

auntie mo's picture

before I make this cake, is there advice on whether to use half-fat creme fraiche, or should I use the full fat??

rosie1190's picture

I realise this is very late, but I used half fat creme fraiche today and it came out just fine. :)

charlene25's picture

fantastic! it vanished before my eyes - so fresh and jummy

jasbagh12's picture
5

This cake is so yummy! I made this cake for my daughters first birthday party. Instead of using a 20inch cake tin, I used a number 1 Wilton cake tin. I decorated the cake with sugar butterflies and flowers. It looked great and tasted even better.

toastinho's picture

Just had a go at making this, it smells amazing, but I did have a problem with the cake not rising. I am relatively new to baking, if anyone could offer any suggestions as to what I may have done wrong. My first thoughts were that I whisked the egg whites a little too much. Sure it will taste amazing, even if lacking in size :)

melgreg31's picture

Made this cake for my sons 3rd birthday tea party. Everyone commented on how nice the cake was and how well the flavours worked together. I also found the cake quite easy to make considering the fact that I'm no baker! I also scattered mini white chocolate stars over the top layer of icing which worked really well. Definitely recommend this cake recipe to anyone and will be making this cake again for our next special occasion.

ainslay's picture
5

Loved this cake, made it as a birthday cake and everyone commented on how delicious it was.

kbrenna's picture

Loved this cake when I made it.
Has anyone ever tried it without the almonds and adding extra flour instead? Would love to make it for my sis-in-law as she has a very sweet tooth but she hates almonds and swears she can always taste them no matter how little is in a cake!
I just don't want to mess with what I think is one of the best cake recipes around!

mbmonkeyman's picture
5

Made this cake for my partners 30th birthday as wanted to try something a bit different. Amazing! Easy to make and very tasty.
Am going to experiment and try it with dark chocolate now!

gillianferrie's picture
4

This cake tastes great but mine didn't really rise properly. Not sure what I did wrong? Can you freeze it?

betsyblake01's picture
5

A gorgeous cake! I made it this morning for my husbands grandads birthday tea party this afternoon, had no problems with the cake rising... I honestly think its all about folding in the egg whites and not to over do it. Had a bit of a drama with the icing but have some how managed to blag my way through and its such a nice combo very similar taste to like a cream cheese frosting adds a tang but not too sweet :)

wessen's picture

Such a great cake - baked it for my boyfriend's birthday and it went down a storm with everyone.

cewheeler's picture
3

Made this today for mum-in-laws birthday cake. Was a bit disappointed at the lack of height. I felt it would pass as a dessert but a bit small looking for a birthday cake. Maybe I did something wrong..... Am just making cake no 2 as an orange Victoria sponge and will use the topping recipe from here! Would def make again as a dessert as nice and moist

ruthy1972's picture
4

YU-UM MY! THIS CAKE IS DELICIOUS! I made this cake for my hubby's birthday at the weekend and it was well worth it. Very easy to make and didn't take long to cook -needed to be in the fridge for a few hours to set the topping before you try to cut it if you can wait that long! Very very nice :)

ruthy1972's picture
4

YU-UM-MY! I made this cake yesterday for my husbands birthday and it is a lovely fresh tasting cake. Easy to make and only a short time to cook I will definitely be making it again!

sph0lfh's picture

I was disappointed by the icing. It was soo runny it just ran out of the middle and off the top of the cake. Tasted beautiful and was demolished by family but couldn't help but feel disappointed with the icing. I guess if I used double cream instead it would thicken and work better?!!?

lambechops's picture
5

I've made this cake three times and it is a very very popular cake in this house and my husband's work! It is absolutely delicious. Its a very thin cake before you put the filling in, and initially I thought it looked a bit stingy, but the filling and topping are rich enough that the cake doesn't need to be any deeper. It is now a firm family favourite.

lisa_hardy33's picture
5

This is delicious! It's so simple to make and everyone loved it!

sharlene82's picture
5

WOW! Made this yesterday for my mums husbands birthday, served 10 and everyone loved it. Tip: I found out after 20 mins of trying, that the creme fraiche I had bought was no good for whipping (grrr - mega arm-ache) so used double cream instead. Beautiful moist cake and a delicious change from the usual vanilla or chocolate flavour sponges. Will be making another with the kids for fathers day this Sunday. BAKE ONE, YOU WILL NOT BE DISSAPOINTED! :O)

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