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 121-131

  • Binder photo Alvius

    21 February 2013

    Alvius rated and commented on this recipe

    3 stars

    Based on the reviews I thought this cake would be amazing, I didn't really like it, it was heavy,I didn't like the texture the almonds gave it. I think I will add white chocolate and orange to my fail safe sponge recipe instead.

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  • Binder photo Liana.Ghazarian

    18 March 2013

    Liana.Ghazarian rated and commented on this recipe

    5 stars

    I join the few unlucky who ended up with pancakes instead of sponge cake. Can it be because I put too much orange juice. Can you ladies tell me how much is a volume of juice from I orange? The cake was yummy otherwise, although I put orange marmalade between the two layers to make it mora orangy.

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  • Binder photo Liana.Ghazarian

    18 March 2013

    Liana.Ghazarian commented on this recipe

    Ooops. I am new to baking. I just realized my cake didn't rise because I didn't put any almonds and didn't replace the missing almonds with flour. Will try with almonds next time. Silly me.

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  • Binder photo alexas25

    19 March 2013

    alexas25 rated and commented on this recipe

    5 stars

    absolutely brilliant

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  • Binder photo Charlie

    20 March 2013

    Charlie rated and commented on this recipe

    1 stars

    This recipe just didn't work for me! Cakes didn't rise even though I was very careful with the egg whites, and I didn't like the icing at all, too much creme fraiche and not white chocolatey enough! I was very disappointed, had to throw it away and I very rarely have baking disasters!

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  • Binder photo donna

    28 March 2013

    donna rated and commented on this recipe

    5 stars

    Delicious and light , made it for my birthday for work colleagues and everyone loved it . The icing was really good!

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  • Binder photo rachel4500

    15 April 2013

    rachel4500 rated and commented on this recipe

    5 stars

    This was a lovely cake, made for my brother's birthday. The sponge is soft and the icing is very nice- I was sceptical about the creme fraiche, but it tasted great. I didn't change the recipe and everything worked well! I am making it again this week actually! Looking forward to it.. :)

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  • Binder photo Jen

    27 May 2013

    Jen rated and commented on this recipe

    4 stars

    This is a delicious recipe. The sponge is delightfully moist and the icing is lovely. Like a few others, my cake didn't rise much, despite taking great care when folding in the egg whites.

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  • Binder photo Louise

    27 May 2013

    Louise rated and commented on this recipe

    5 stars

    Almost don't need to rate or comment, this recipe has so much positive feedback already! But I have to agree. I'm a cake novice, but followed the recipe easily and it turned out beautifully, if I may say so myself! So moist, and interesting icing, like frosting on a carrot cake. Delicious. And I get to have fresh orange juice with the remaining three zested oranges whose juice wasn't needed for the cake!

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  • Binder photo Fabienne

    11 June 2013

    Fabienne rated and commented on this recipe

    5 stars

    Have made this cake on a few occasions now and is an absolute winner every time. This has to be one of the nicest cakes ever! On one occasion forgot to add the egg yolks however ended up being a wonderful light and fluffy cupcakes!

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  • Binder photo Sands

    13 June 2013

    Sands commented on this recipe

    Planning on making this cake for my son's birthday tomorrow. The creme fraiche icing sounds great. Never made chocolate curls before either. Can't wait to get started on it!

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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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