Orange & white chocolate sponge

Orange & white chocolate sponge

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(93 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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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!

annaponcakova's picture

does the icing on top get solid or does it remain soft when it sets? can you replace the creme fraiche with sth else?

elliebee's picture
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I also had problems with this rising which I've never had with baking before! However, the flavour was gorgeous and everyone asked for seconds. It was delicious if a bit flat!

alexevans1's picture

We have a nut allergy in the family. Does anyone know what I could substitute the almonds for - if at all?

listel's picture
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Just great recipe! simply delicious, my friends all think now that i can actually cook!

I made it twice and it was twice a complete success! The only change i made was to use a potato peeler to "peel" some strip of white chocolate for the topping and added a few orange and lemon zest to sprinkle over it. It gave a great finish.

littlemisspolly's picture
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I made this as my contribution to a family buffet. Someone commented it was the best cake he had ever eaten! I used supermarket's own bargain white chocolate and it turned out fine. A lovely smell of oranges filled the kitchen as the cake cooked.

Stayed lovely and moist - we ate most of it the same day but I found a stray slice four days later in the container and it was still as nice.

Will definitely make again.

soonick's picture
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This cake was perfect. So light and moist with a subtle flavour. I also spread a thin layer of carrot and orange jam in the middle with the chocolate and creme fraiche filling. I think this may be my favourite cake.

kirstyfood's picture
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love this cake so easy to make. quite interested in trying it with raspberry idea as per jo's cooking note!!

michfitz's picture

I am going to try this as my wedding cake - running a trial in August!! Hold thumbs everyone...

staniool's picture

This was a great cake. Next time i will add a little cointreau

laurabasterfield's picture
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I've also done this as cupcakes with a dark chocolate ganache topping...amazing jaffa cakes!

drbarney's picture
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Very rich, but absoletly fantastic as a birthday cake. Made this for my sons birthday, and we were blown away.

Really nice, moist cake.

vmarshall's picture
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I made this cake for my friends birthday and it went down a storm, my friends thought it was absolutly gorgeous and the icing was lovely. I will be making this cake again for sure!!

sarahlm's picture
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I'm baking all the time and thought I would try this one as it sounded rather delish! It has now taken over all the other as my husbands favourite. Absolutely heavenly, light and moist. The longet it lasts (which is not long in our household) the better it is! Would definitely recommend to anyone.

katiecrumpet's picture
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Made as a present for a friend went down a treat great for special occasions

thegarybrough's picture
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Made this as the centrepiece of an afternoon tea for my wife's birthday. It was superb! I spread some (good quality) lemon curd between the layers as well as the icing for a bit of extra zing and would highly recommend it. Will certainly make it again, very popular with our guests.

annp158's picture

Made this today with my daughter. Great to make and gorgeous to taste. Made the mistake of not allowing the white chocolate to cool down initially when adding it to the creme fraiche but had enough ingredients to make more and it turned out great. Went down very well for Sunday tea!

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