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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 81-100

  • Binder photo freshCream

    09 November 2011

    freshCream commented on this recipe

    ive just made this for my daughter's birthday - i made two 6" cakes which i will fill with strawberries and cream, and the remaining batter i made 6 cupcakes with - while these were still warm i inserted a few white choc buttons into them, and we all ate the cupcakes as the buttons melted. the taste was very nice, i liked it hot without any cream or other addition to be honest - just a simple orange cake, though a bit dense and "puddingy". instead of juice from an orange i just added tropicana to taste (the more the better i say!) and left out the zest altogether (laziness). it was fine, more of a teatime cake i think, served hot and fresh out of the oven. However, once i've eaten my daughter's bday cake, i'll rate this recipe as the flavour will have developed even more by then!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo shazzaf40

    13 November 2011

    shazzaf40 commented on this recipe

    I have now made this cake on several occasions and everyone loves it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mb

    11 December 2011

    Mb rated and commented on this recipe

    4 stars

    Icing is really lovely, the sponge has good flavours but I found it didn't rise very well though and was moist almost to the point of being soggy. I now prefer to use a plain sponge flavoured with orange zest, and the icing as above, which is delicious.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo mazumdr

    14 December 2011

    mazumdr rated and commented on this recipe

    5 stars

    This is a truly scrumptious and 'do-able' recipe. I increased the ingredients and made a 3 layer cake for my friend's birthday. To this day they still think I bought it, they thought the taste and look was too professional to be home-cooked. I decorated with crushed crystallised Rose petals which made a pretty contrast against the White icing. I would recommend increasing the quantity of icing to cover the whole cake for a spectacular cake.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Cocojo

    26 December 2011

    Cocojo rated and commented on this recipe

    5 stars

    A perfect birthday cake! Very moist and delicious!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Abisnail

    04 February 2012

    Abisnail rated and commented on this recipe

    5 stars

    Made as a birthday cake and got top marks from everyone. Just don't add the melted white chocolate into cold creme fraiche as it goes lumpy. Still tastes good though!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lynne

    04 April 2012

    Lynne commented on this recipe

    I made this cake for a friends birthday and it was a big hit with everyone. The sponge came out really moist and delicious and the icing was yummy. I'm not a fan of creme fraiche so I used a tub of mascarpone instead to make the icing. Turned out fab! Will definitely be making this one again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo catherine-j

    08 April 2012

    catherine-j rated and commented on this recipe

    5 stars

    This turned out as one of the nicest cakes I've ever made, so moist and light! I was a bit nervous because of all the comments about it not rising but mine rose beautifully! I made a couple of changes so perhaps that was why: they had run out of ground almonds in morrisons so I just replaced it with more self raising flour. I also folded the egg whites in gently rather than whisking them in as I'm sure this is what every other recipe ever has told me to do.My white chocolate curls didn't turn out quite as well as the picture, more like little flakes but they still looked quite good on the cake I thought. Would thoroughly recommend and will definitely be making again!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tyson3210

    11 April 2012

    Tyson3210 rated and commented on this recipe

    5 stars

    I made this cake with my daughters and we found it fairly straight forward to do. It looked fantastic once it was finished, smelt great and was refreshing and light. Friends and family soon polished it off and I keep getting asked 'When are you making another one?'. We will definitely be making again soon.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ellicopter

    16 April 2012

    ellicopter rated and commented on this recipe

    5 stars

    Wonderful! Really lovely flavours and a lovely light moist cake! Forgot to take my whisk to uni this term so had to whisk the eggs with a fork, but all the effort really paid off and I definitely earned another slice, or 5!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo louise

    23 April 2012

    louise commented on this recipe

    this cake is fab. its a really nice orange flavour and the white chocolate is really subtle but delicious. its quite easy to make and tastes so lovely. i also used the same receipe and made it into cupcakes, which were also lovely. will def be making these again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo kydhol

    07 May 2012

    kydhol commented on this recipe

    AMAZING CAKE - so moist, wonderful flavour. I made a white chocolate cream cheese frosting instead - AMAZING TOGETHER 10/10

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emma

    07 May 2012

    Emma rated and commented on this recipe

    5 stars

    Delicious! I don't often make things twice but I'll be making this again and again. My new favourite cake.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo katylou

    14 May 2012

    katylou rated and commented on this recipe

    5 stars

    Fabulous recipe, one of the best cakes I've tasted. I wonder if anybody could tell me is the cake suitable for freezing before frosting?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo HelsBels

    21 May 2012

    HelsBels rated and commented on this recipe

    5 stars

    This was my first ever sponge and it came out perfect! I only used 3 oranges in total and added a dash of lemon juice to make it more citrusy and let the icing set in fridge overnight. It did take up a lot of bowls and utensils but I would certainly make it again. Made it for a cake contest at work and it won! Maybe the huge amounts of butter and white chocolate account for it being nice, so not one for calorie counters but a lovely treat!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo vanderlynn

    08 June 2012

    vanderlynn rated and commented on this recipe

    5 stars

    This cake is delicious! It's easy to make and everybody loves it. I decorated my cake with orange filets and it looked really nice. I entered the cake in a baking competition and won!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sharlene82

    14 June 2012

    sharlene82 rated and commented on this recipe

    5 stars

    WOW! Made this yesterday for my mums husbands birthday, served 10 and everyone loved it. Tip: I found out after 20 mins of trying, that the creme fraiche I had bought was no good for whipping (grrr - mega arm-ache) so used double cream instead. Beautiful moist cake and a delicious change from the usual vanilla or chocolate flavour sponges. Will be making another with the kids for fathers day this Sunday. BAKE ONE, YOU WILL NOT BE DISSAPOINTED! :O)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lisa_hardy33

    25 June 2012

    lisa_hardy33 rated and commented on this recipe

    5 stars

    This is delicious! It's so simple to make and everyone loved it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lambechops

    25 June 2012

    lambechops rated and commented on this recipe

    5 stars

    I've made this cake three times and it is a very very popular cake in this house and my husband's work! It is absolutely delicious. Its a very thin cake before you put the filling in, and initially I thought it looked a bit stingy, but the filling and topping are rich enough that the cake doesn't need to be any deeper. It is now a firm family favourite.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MarielleB

    08 July 2012

    MarielleB rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

Per serving

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close