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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  • 175g butter, softened, plus extra for greasing



    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



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

  • 4 egg, separated



    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


  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)

chrissyeddy's picture

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

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

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

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

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

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!

tikigray's picture

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

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!!!!!

erinkirby's picture

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

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

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

sweetandsour's picture

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

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!


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