Orange & white chocolate sponge

Orange & white chocolate sponge

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(91 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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georgeb74's picture

The same thing happened to me as to "lainiewong" above! I make cakes all the time but this one came out really flat - I'm sure it's because I didn't fold the egg whites in properly! Bit of a rush to pick up my son....will try again!

elenawong's picture

I've made this cake a few times, but mine never seems to rise very well - has anyone else found this? It's still lovely and moist, just not very high. I've tried using older egg whites and newer egg whites and both my self raising flour and baking powder are fairly new - not sure what I'm doing wrong, my other cakes are usually fine... Any suggestions?

For the filling, I've changed it to melting 115g white chocolate and when it's cool, adding it to 115g creamed butter, mixing it until it's almost mousse like - delicious!

rc6039's picture
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Made this for an event and it was a massive hit! Just made one layer though as i had two cakes to make. I used gently whipped double cream instead of the creme fraiche for the icing and found it worked alot better. Will definitely make this cake again.

nickybob's picture
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I made 2 of these cakes as gluten free and was very surprised with the result. The sponge was lovely and the icing gorgeous! It took a while to set in the fridge but once solid it was delicious. Really impressive!

EllaGwen11's picture
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I Made The Mistake First Time Of Putting More White Chocolate Into the Creme Fraiche So It Didn't Set.

Second Time It Was Perfect Though.

hellsheaven's picture
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This cake is so yummy. I made it for a BBQ party and it went down a storm - there was none left at the end. I used raspberries to decorate it on the top and shavings of white chocolate - delicious!

vanessa3338's picture
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Delicious orange flavour to spongue, very moist & always turns out well. Have made it with double cream (when no creme fraiche available ) and still very tasty. Use as good quality chocolate as you can find/afford. Tried it with very cheap supermarket white chocolate and it was lumpy.

peggyd's picture
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Very easy to make and delicious. Tastes like it is far more complicated.

leandas2007's picture
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I made this for one of the puddings on Fathers Day, it went down really well. Would make again.

baljinder's picture
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OMG!! This cake is by far the best i have EVER made - made it for a dinner party and everyone loved it. It was delicious.

tanyah's picture
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This was a perfect cake and everyone who tried it wanted the recipe. Moist and balanced and very moreish!! it got demolished :-)

kaffer1's picture
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Re my comments on 3rd April. I did enter this for the cake competition at my daughter's May Fayre at her school on Saturday (17th May) and I won first prize. I had loads of comments from everyone on this cake and I have now given the recipe to a few of the other mums. Thanks Good Food.

beckgabriel's picture

This is currently our favouite cake since making it for Mother's Day. I had enough frosting to cover the cake entirely and made the chocolate curls smaller with a few larger ones for the middle. With the curls all over it looked amazing and the 4 oranges ensured the cake was tasty enough to off-set the sweetness of the white chocolate. Even my father who doesn't go for sweet stuff, couldn't keep his hands off it. I also make cup cake versions which freeze well even when fully made up.

drusilla's picture

One word. Yum. Absolutely stunning to look at, even better to taste.

littlelouise's picture
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Made this for my mum's birthday as she is a white chocolate fan. Very easy, smelt fantastic and went down very well.

kaffer1's picture
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I made this cake with my 8 year old daughter on Saturday and I was so pleased how this came out - and so easy to make as well. Instead of putting the white chocolate swirls on top, my daughter suggested that we put jelly orange segments on top instead which set the finished cake off really well (we put some round the outside and four in the middle shaped like like a flower . Will definately make again when we have a special occasion I might even make it for my daughter's school fayre in May!!!

grymish's picture
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This went down a storm! Would definately make again - medium eggs worked fine, thanks for the advice.

laurabasterfield's picture
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This is a lovely light cake that's easy to make. I did it as a single layer with the white cholcolate topping, but I also fancy trying it with a dark chocolate ganache. yumm! Grym -I always use medium eggs and haven't had any problems.

grymish's picture
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Looks and sounds excellent - am planning to make this for someones birthday on Saturday but not sure what size eggs to use as it's not stated in the recipe - anyone made this before and can give me the heads up? Cheers.

wriggler04's picture

This cake is stunning. I made it for my boss' birthday and added raspberries (dropped on top of the mixture in tins just before putting in the oven). It was an outstanding hit with everyone. I am a 'chuck everything in and mix' girl but took the time to follow the recipe for once and can honestly say it was worth every minute. If you like oranges and chocolate you have to try this!

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