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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, questions and tips

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Comments (148)

bexbeam's picture
5

Those bakers who get their whisked egg white cakes to rise up light and fluffy are wizards with powerful magic. I can never get this to work! It doesn't matter with this cake, which is dense but moist, in a good brownie-like way. The flavours are so fresh the cake feels light. Absolutely delicious.

flower1234's picture
5

This is one of my favourite recipes, absolutely gorgeous. The frosting tastes a bit odd on its own but on the cake it just works!

suzielin's picture

Loved this, preceded it with a Thai green curry of all things so feeling rather large. Right up my street, doubled the baking powder after seeing other replies and rose perfectly!

cookiecrumble1's picture
3.75

This cake is moist and scrumptious but for my taste the topping is too sour. Will make it again but substitute the creme fraise with cream.

Tiggy50's picture
5

Made this for a friend's birthday. As many have said it is a delicious cake but it was extremely flat. I had to make a third layer (used a foolproof Mary Berry Victoria sandwich recipe, halved the ingredients and added orange juice instead of milk) and this made a really lovely cake. The combination of orange and chocolate was really good and not too sweet.

Pebbles320's picture
5

Just finished making this cake; it was very straightforward and smells very orangey (haven't had a chance to taste it yet). I used 20cm tins as suggested but found the mixture didn't fill the tins up very far and it didn't rise much either, making it quite a thin cake. If that's what you're after, then stick to the recipe amounts, if you want a bit more cake then maybe increase the amounts a bit.

janep61's picture
5

I made this for the first time and am very pleased with the results. The cake itself is really moist with a lovely orange flavour, and the filling/topping delicious and not overly sweet. I think this will become a regular - I may also try the lime variation suggested by others.

snakeyfly's picture

This is a super cake to impress! Very simple and, whilst it doesn't rise too much, once assembled, it looks and tastes great. I also made a variation of lime and dark chocolate and that was just as successful.

suzannelord's picture
5

I've made this cake twice now and have been really happy with how it turned out. The flavour is delicious and not overly sweet. It doesn't rise as high as I would like as others have mentioned but overall it's still great. The first time I topped with candied orange peel and it looked awesome.

clairehedley's picture

Like many of you, I found that this cake didn't rise very much. I was I little worried that it would look like a pancake on the plate. When assembled, however, it looked fine. It's not the lightest sponge in the world (maybe the almonds??) but it was moist and very tasty! The frosting is AMAZING! I will try this again but might just add zest and juice to a lighter sponge mix, then use this frosting.

rae1984's picture
3.75

Really light and moist cake, I was worried the orange and white chocolate would be sickly sweet but not at all! perfect for afternoon tea :) Enjoyed by all that have had some so far

yesayan's picture

I followed the recipe although doubled up everything. Was lovely, a bit bitter because of the orange zest. Next time I will try the zest before putting it in, there must be different varieties.
P.S. Also put some cointreau in the cream)

Karen Taylor's picture

Hi, I have just made this cake for the first time. I found as so many of you, have already found, it didn't rise much. I followed the instructions carefully. The Creme Frache also took quite a long time to thicken , but saying that it's a very tasty cake and will make again. I think I might try the all in the bowl method instead of separating the eggs and might double up on amounts of everything.

abbatia's picture
4

I made this cake for our work cake club. It went down amazingly well even though I thought it was tasteless but I was starting with a cold so maybe it was just that. The only thing I found was that 30 minutes was too long in the oven, I'd try 25 next time but again that might just be my oven.

bakingfan's picture

Very, very tasty! First made it for my husband's birthday several and now it's his birthday cake. He asks me to make it every year!

cookiemonster799's picture

Delish, made several times, lots of compliments. I have followed the method exactly in the past but now I don't bother separating the egg whites or sifting/folding ingredients in. I just whack it all in a mixer. Much quicker and every bit as moist and delicious. I make a lot of cakes and the all-in-one method does work for this cake!

Marloes.'s picture

Made it for christmas, everyone liked it! Used the zest of 2 oranges (I think that was enough) and baked it in one tin for 40 minutes, cut it in half after baking.

karengould's picture

Really delicious cake! Have to whisk creme fraiche for about 5 mins before it thickens, but really lovely. Will definitely make again and was simple to make

fh28's picture

Is it best to store this cake in the fridge or just in a cool dry place??? Thanks very much

karengould's picture

Best kept in fridge but keep out for 30 mins before serving due to creme fraiche

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Questions (8)

mcg5's picture

Why does this recipe come up in the listing when you search for 'Fish cakes' ?

emmarowlands's picture

I would like to replace the creme fraiche in the icing with a half fat version but would this stop it thickening when I whip it?

goodfoodteam's picture

Hi there, thanks for your question. Yes you're absolutely right, you're best not to use the half fat version as it won't thicken. 

BakingTessa's picture

Hi, I'm looking for a plain white chocolate sponge cake could i omit the orange out of this cake? As all the other white chocolate cakes seem to be poorly rated :/

goodfoodteam's picture
Yes you could leave out the orange, add a splash of milk if the cake batter looks a bit thick instead of the orange juice.
fh28's picture

Where should this cake be stored?? Fridge?

fh28's picture

Is it best to store this cake in the fridge or in a cool dry place? I have just made it and I am not sure where to keep it.....

goodfoodteam's picture

Hi there, either is fine, although if you're keeping it in the fridge we would suggest getting it out half an hour to an hour before serving to eat at room temperature.

Tips (1)

notonmynelly's picture

I have to confess I messed this up from start to finish.
handy tip no. 1 - When cooking for a party DO NOT get your vodka jelly recipe off a student website (so strong!) and definitely DO NOT test too many of the aforementioned jellies whilst still cooking.
HOWEVER, without doubt due to more luck than judgement, I ended up with a wonderful orangey, moist, light and beautifully risen (a match for any light sponge) cake.
Here's how I 'messed' up.
Firstly I only had white caster sugar.
2nd. I put in 175g of SR flour instead of the 100g in recipe.
3rd. I gave up trying to whisk the egg whites into anything but a liquid froth and just tipped them in.
4th. I attempted to counter the extra flour by only putting in 75g ground almonds (recipe calls for 100g) and as the mix still seemed too stiff I bunged in another juice of an orange (so 2 instead of 1)
5th - I pre-heated for ages and bunged it in oven at gas at Mark 5 (not 4) for around 25 minutes (I think) I also forgot to set a timer!
Should have been a disaster - but was one of my best ever baking attempts! Everyone yummed it!

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