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Orange & white chocolate sponge

Orange & white chocolate sponge

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(103 ratings)

Prep: 30 mins Cook: 40 mins

Moderately easy

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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Ingredients

  • 175g butter, softened, plus extra for greasing

    Butter

    butt-err

    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

    Orange

    or-ange

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

  • 4 egg, separated

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g self-raising flour
  • 1 tsp 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

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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.

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Comments (148)

vmarshall's picture
5

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
5

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
5

Made as a present for a friend went down a treat great for special occasions

thegarybrough's picture
5

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!

mammagee's picture
5

I made this on Boxing day morning for my daughters 8th birthday . I made double quantities and made a huge layered cake & iced it all over instead of just the top. Decorated it with pink edible glitter !! Everyone loved it and the whole thing got eaten with guests coming back for seconds ! Lovely moist cake with delicious orange / white chocolate flavour - not too sweet or sickly. It's now a family favourite.

lorna1972's picture
5

I made this for my sister-in-law's birthday - delicious!

ericax's picture
5

this cake is LUSH. a friend made it for me for my birthday and i couldnt get enough of it.

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
5

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
4

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
3

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
5

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
4

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
4

Very easy to make and delicious. Tastes like it is far more complicated.

leandas2007's picture
5

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

baljinder's picture
5

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
5

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
5

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.

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