Orange & white chocolate sponge

Orange & white chocolate sponge

A stunning cake that will fast become a failsafe option for any event

Difficulty and servings

Moderately easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

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.

Per serving

567 kcalories, protein 9g, carbohydrate 45g, fat 40 g, saturated fat 21g, fibre 1g, sugar 37g, salt 0.7 g

Recipe from Good Food magazine, March 2008.

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Latest comments and suggestions

Results 101-120

  • Binder photo Laura sponge

    08 July 2012

    Laura sponge commented on this recipe

    I was disappointed by the icing. It was soo runny it just ran out of the middle and off the top of the cake. Tasted beautiful and was demolished by family but couldn't help but feel disappointed with the icing. I guess if I used double cream instead it would thicken and work better?!!?

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  • Binder photo Ruthy1972

    16 September 2012

    Ruthy1972 rated and commented on this recipe

    4 stars

    YU-UM-MY! I made this cake yesterday for my husbands birthday and it is a lovely fresh tasting cake. Easy to make and only a short time to cook I will definitely be making it again!

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  • Binder photo Ruthy1972

    18 September 2012

    Ruthy1972 commented on this recipe

    YU-UM MY! THIS CAKE IS DELICIOUS! I made this cake for my hubby's birthday at the weekend and it was well worth it. Very easy to make and didn't take long to cook -needed to be in the fridge for a few hours to set the topping before you try to cut it if you can wait that long! Very very nice :)

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  • Binder photo ClaireW

    21 September 2012

    ClaireW rated and commented on this recipe

    3 stars

    Made this today for mum-in-laws birthday cake. Was a bit disappointed at the lack of height. I felt it would pass as a dessert but a bit small looking for a birthday cake. Maybe I did something wrong..... Am just making cake no 2 as an orange Victoria sponge and will use the topping recipe from here! Would def make again as a dessert as nice and moist

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  • Binder photo Wess

    23 September 2012

    Wess commented on this recipe

    Such a great cake - baked it for my boyfriend's birthday and it went down a storm with everyone.

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  • Binder photo betsyblake

    23 September 2012

    betsyblake rated and commented on this recipe

    5 stars

    A gorgeous cake! I made it this morning for my husbands grandads birthday tea party this afternoon, had no problems with the cake rising... I honestly think its all about folding in the egg whites and not to over do it. Had a bit of a drama with the icing but have some how managed to blag my way through and its such a nice combo very similar taste to like a cream cheese frosting adds a tang but not too sweet :)

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  • Binder photo Gillian

    25 September 2012

    Gillian rated and commented on this recipe

    4 stars

    This cake tastes great but mine didn't really rise properly. Not sure what I did wrong? Can you freeze it?

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  • Binder photo Monkeyman

    06 October 2012

    Monkeyman rated and commented on this recipe

    5 stars

    Made this cake for my partners 30th birthday as wanted to try something a bit different. Amazing! Easy to make and very tasty. Am going to experiment and try it with dark chocolate now!

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  • Binder photo Kiva

    17 October 2012

    Kiva commented on this recipe

    Loved this cake when I made it. Has anyone ever tried it without the almonds and adding extra flour instead? Would love to make it for my sis-in-law as she has a very sweet tooth but she hates almonds and swears she can always taste them no matter how little is in a cake! I just don't want to mess with what I think is one of the best cake recipes around!

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  • Binder photo Ainslay

    22 October 2012

    Ainslay rated and commented on this recipe

    5 stars

    Loved this cake, made it as a birthday cake and everyone commented on how delicious it was.

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  • Binder photo MGreg

    25 October 2012

    MGreg commented on this recipe

    Made this cake for my sons 3rd birthday tea party. Everyone commented on how nice the cake was and how well the flavours worked together. I also found the cake quite easy to make considering the fact that I'm no baker! I also scattered mini white chocolate stars over the top layer of icing which worked really well. Definitely recommend this cake recipe to anyone and will be making this cake again for our next special occasion.

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  • Binder photo Toastinho

    17 November 2012

    Toastinho commented on this recipe

    Just had a go at making this, it smells amazing, but I did have a problem with the cake not rising. I am relatively new to baking, if anyone could offer any suggestions as to what I may have done wrong. My first thoughts were that I whisked the egg whites a little too much. Sure it will taste amazing, even if lacking in size :)

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  • Binder photo Jas kaur

    18 November 2012

    Jas kaur rated and commented on this recipe

    5 stars

    This cake is so yummy! I made this cake for my daughters first birthday party. Instead of using a 20inch cake tin, I used a number 1 Wilton cake tin. I decorated the cake with sugar butterflies and flowers. It looked great and tasted even better.

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  • Binder photo Charlene

    03 December 2012

    Charlene commented on this recipe

    fantastic! it vanished before my eyes - so fresh and jummy

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  • Binder photo Morag

    07 December 2012

    Morag commented on this recipe

    before I make this cake, is there advice on whether to use half-fat creme fraiche, or should I use the full fat??

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  • Binder photo aleksandra

    30 December 2012

    aleksandra rated this recipe

    5 stars

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  • Binder photo kam227

    09 January 2013

    kam227 rated and commented on this recipe

    5 stars

    This is a lovely cake, with refreshing and not overly sweet icing.

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  • Binder photo AGS

    06 February 2013

    AGS rated and commented on this recipe

    5 stars

    This cake is delicious. Based on comments, I was expecting a moist cake but its texture absolutely blew me off! Remained super moist even the next day. Did not have creme fraiche so used sour cream - did not face any curdling issues. Thanks for a great recipe.

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  • Binder photo childminder

    14 February 2013

    childminder rated and commented on this recipe

    5 stars

    Made the orange sponge and it was very yummy! Did not fancy the white choc icing and filling, so we did a choc orange buttercream using orange juice and cocoa powder! Was very yummy! Making it for my daughter for her birthday using melted choc orange! Very light sponge!

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  • Binder photo suzie

    21 February 2013

    suzie commented on this recipe

    I made this for my work colleagues - started work at 9:00 and by 11:00 it had all gone and everyone wanted the recipe! So so so yummy :D

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Difficulty and servings

Moderately easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

Perfect for a special occasion

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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Per serving

567 kcalories, protein 9g, carbohydrate 45g, fat 40 g, saturated fat 21g, fibre 1g, sugar 37g, salt 0.7 g

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