Orange & white chocolate sponge

Orange & white chocolate sponge

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(90 ratings)

By

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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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cocojo's picture
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A perfect birthday cake! Very moist and delicious!

mazumdr's picture
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This is a truly scrumptious and 'do-able' recipe. I increased the ingredients and made a 3 layer cake for my friend's birthday. To this day they still think I bought it, they thought the taste and look was too professional to be home-cooked. I decorated with crushed crystallised Rose petals which made a pretty contrast against the White icing. I would recommend increasing the quantity of icing to cover the whole cake for a spectacular cake.

mariab2's picture
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Icing is really lovely, the sponge has good flavours but I found it didn't rise very well though and was moist almost to the point of being soggy. I now prefer to use a plain sponge flavoured with orange zest, and the icing as above, which is delicious.

shardie40's picture

I have now made this cake on several occasions and everyone loves it!

freshcream's picture

ive just made this for my daughter's birthday - i made two 6" cakes which i will fill with strawberries and cream, and the remaining batter i made 6 cupcakes with - while these were still warm i inserted a few white choc buttons into them, and we all ate the cupcakes as the buttons melted. the taste was very nice, i liked it hot without any cream or other addition to be honest - just a simple orange cake, though a bit dense and "puddingy".
instead of juice from an orange i just added tropicana to taste (the more the better i say!) and left out the zest altogether (laziness). it was fine, more of a teatime cake i think, served hot and fresh out of the oven. However, once i've eaten my daughter's bday cake, i'll rate this recipe as the flavour will have developed even more by then!

erica79's picture
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This is a fantastic cake, full of flavour and excellent texture . The creme fraiche chocolate combo is a winner. I will definately make this again. With regards to the comments about it not rising a great deal, I did think it would rise a little more, but when I built it together it was the perfect size.

pandapop84's picture
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I honestly think this is the best cake I've ever tasted! Nice and light for those who don't like heavy cakes but sweet enough to satisfy. Superb!

topsfizz's picture
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I made this cake last night, didn't add the almonds but it turned out great. It didn't last 10 minutes in my office today. They are great guinea pigs. Will definitely make this again.

misshannah22's picture

I've just made this cake as instructed and it came out very flat. Last time I made this cake I didn't seperate the egg yolks and it came out fine. Last time I made the icing too runny, didn't read the receipe properly and put in too much creme fraiche. Just about to make the icing for my 'flat' cake, I'm going to half the ingredients as the cake didn't raise properly. Fingers crossed!

chrissyeddy's picture
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This recipe is fantastic, just used S R Flour instead of ground almonds as I have a son with a nut allergy, the cake was still scrummy, thanks for great recipe

annastockdale's picture

This is a beautiful cake, i will definately be making it again as i have had many requests!

tomatosoup's picture

This cake was very YUMMY very soft but I did get worried because it looked like it didn't rise very much but it didn't make any difference to the taste so i didn't care all that much. I will make one tip though if you decorate it with butter icing over the top of the original it makes it even better YUM YUM.

gilltims's picture
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This is my cake of choice from now on!! I have made it on 3 occassions now and every time people comment on it!! i leave my chocolate filling in the fridge before hand as i find it easier to work with when its chilled. excellent recipe.

baharek's picture
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It's a good recipe but not outstanding. The cake was a little too sweet for my taste. The cream was not thick enough and so my cake didn't look as impressive as the one on the photo!

faceyfi's picture
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Baked and took into the office, whilst cakes normally go quickly, this went particularly fast.
The icing is very sweet and so is more of a luxury, the cake is tasty enough to be eaten without anything on it.
Fabulous recipe :)

cee24cee's picture
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i have made this cake several times and its always a winner. when i took it in to work they demolished it, said it was the best cake ever so moist. for the topping i used green and blacks white chocolate

caz_211's picture
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This is an amazing cake.
Totally delicious!
I had the slight problem that I couldn't find my whisk (recently moved house). So wasn't as light as I think it should have been.
Everyone still loved it though!
Thanks!

tikigray's picture
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Nothing but rave reviews about this cake - even my gluten free version was lovely! Stayed moist for days and the icing works beautifully with the cake - I have had to make more of a standard white choc icing/buttercream as I have had to take these cakes distances and add sugar paste decorations to them, so the creme fraiche version isn't suitable - the buttercream type icing is very sweet with the cake, so I find the creme fraiche version better!

zjessop's picture
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absolutely beautiful for a birthday cake, moist and flavour filled!

jessmitch's picture

I made this for my daughters 3rd Birthday and it went down a storm. It was gorgeous. I don't even like cake and I couldn't get enough of it. I was told it was the Best cake some people had ever tasted and even though i'm new to baking cakes I have to agree. Will definetly be making this again and again. Yum Yum!!!!!

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