Orange & white chocolate sponge

Orange & white chocolate sponge

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(90 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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erinkirby's picture
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I made this as a birthday cake for a friend yesterday and it went down a storm, even her husband who doesn't usually eat cake asked for a second piece. I wouldn't really call it a sponge as it's not as light as a sponge would be, but it was so moist and full of flavour with all the orange zest. I had trouble with the icing as I don't think I let the chocolate cool enough before adding it to the creme fraiche and it went lumpy, but after a second attempt it worked a treat. It doesn't matter that the cake doesn't rise much as others have pointed out, once you've sandwiched the 2 pieces together with the filling it looks superb!

teenagebakerette's picture

I followed the recipe and it came out a bit flat... have made ordinary sponges before that have risen well though? Next time may go with sponge recipe and just add orange zest and juice!
Despite flatness proved to be tasty though :)

hq289sl's picture

Wow, fabulous cake! I added half the ingredients again and made 3 sponges! Tastes great and lovely moist sponge! Only thing I would do differently is put the icing in the fridge for a bit as it was a bit runny until set.

mariannedk's picture

I am planning to make this cake for a birthday and I need an advice. In Denamark I can get 9, 18 and 38% creme fraiche, what should I use for this recipe?

kiltnasty's picture

nickybob84 - Did you make this with only the ground almonds & omit the flour to make it Gluten Free? And was it ok? I have a friend who's coeliac & it's always difficult to think of something gluten-free to make for her

bethocallaghan's picture
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Good light sponge. The extra acidity from using creme fraiche means that the icing isn't as overly sweet as it could be using white chocolate.

Foodmonster2's picture
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Lovely cake. Orange and white chocolate is such a great combination. Will definitely make this one again.

sweetandsour's picture
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Just heaven!! I lately made this cake in a 26 cm loose-bottomed cake tin and it still was high enough to cut in half and sandwich together with cream. I followed the recipe exactly. I think the trick in this cake is the folding of the egg whites and not to over mix. I decorated with milk chocolate curls which I did with a potato peeler instead as I ran out of white. My result ended in an amazing soft and tasty cake.

lor1982's picture
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Initially I was disappointed when I took the sponges out the oven as they had not risen a lot. However once the cake was filled and iced this was not a problem. A delicious and very moreish cake!

nuttygooner's picture
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This cake has taken over the Cherry Bakewell cake as a favourite in my home. It is so moist, yet light, and delicious, your mouth waters for a little while after eating a slice!

I don't understand how comes a few people are having problems with making it - all you need to do is follow the recipe carefully :o)

What I do as well, to give it a bit more zing, is to spread a thin layer of min 60% fruit marmalade (don't put the bits on!) on the sandwich side of one of the sponges - it's just so moreish!

Also, for those who are not keen on white chocolate, replace the white choccy with 150g of good quality (at least 70% cocoa) chocolate, and 50g good milk chocolate and mix in with the creme fraiche, if you are feeling a little flush, you can use an orange infused dark chocolate - when it is set, decorate with curls and a dusting of edible cake decorating gold for a bit of a "Wow" factor this always goes down a storm at work!

loopylou1's picture
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This cake is so delicious!!! I made it for my mothers birthday and it went down a treat. It looks and tastes a lot more complicated than it was to make, I will definatly be making this again.

smartbenne's picture

I am really disappointed after all the comments, mine turned out as flat as a pancake and can't understand why, did every thing to the letter.. as it is for a birthday cake I need to start again from scratch.. I'll be trying a different recipe this time!

jomac1982's picture

Can anyone tell me how long I should bake this cake for as a single cake rather than a sandwich cake?

twigletshopping's picture
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This was a nice cake but I couldn't stop thinking it wasn't worth the effort of seperating the eggs, the middle a little boring and runny.

I wouldn't make this again.

claudializ's picture

Very tasty, simple cake. A great variation is making white chocolate almond cake by adding a small packet of finely ground almonds to the cake mixture along with 75g of melted white chocolate. For an extra kick try adding a teaspoon of almond essence to the ganache icing.
I accidentally dropped some water into the melted white chocolate and it was a complete disaster! Make sure you keep water WELL AWAY from the chocolate....unlike I did!

dee827l's picture
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I made this a few weeks ago & it was lush. I followed this recipe exactly but i found the mixture a bit stiff so i added the juice of 1 extra orange & it turned out brilliant. I also couldn't be bothered to make the chocolate curls so i bought a small bag of white chocolate buttons instead. I would make this again for sure but i may add a few drops of orange extract.

gemlady's picture

Am I the only one whose creme fraiche wouldn't thicken? It was thicker when it came out of the tube than after I'd whisked it! Have mixed with chocolate anyway and put in fridge, but not confident it's going to set.

cjneal's picture

I need to make this ahead for tomorrow, do you put it in the fridge to set and leave it until you need it or take it out once set?

cakeanyone's picture
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Having read the mixed comments about the cake rising, I decided to follow the Good Food Classic Victoria Sponge recipe, just replacing the milk with orange juice and adding the zest (thereby ignoring the need for separating eggs & adding ground almonds). It was amazing!! Really light and it rose brilliantly plus as it's an all in one method, no need for folding egg whites. This method is foolproof! :D

daljit's picture
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follwed the recipe to the T but the cakes came out flat as pancakes!

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