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Recipe by Barney Desmazery

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1. Heat the oven, line the tins and make the sponge exactly as described in the 'Goes well with' recipe, simply adding the orange zest to the sponge mixture.
2. For the drizzle, roughly crush the sugar cubes with orange juice until they absorb the juice and become slushy. For the filling, whip the crème fraîche until stiff. Spread over one of the sponges, then spread the other with orange curd and sandwich the two together. Spoon over the drizzle and serve.

Per serving

548 kcalories, protein 7g, carbohydrate 66g, fat 30 g, saturated fat 18g, fibre 1g, salt 0.95 g

Latest comments and suggestions

• Caroline

  27 June 2008

  Caroline commented on this recipe

  can not find first recipe am i missing something?

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• hug5901

  30 June 2008

  hug5901 commented on this recipe

  I found it, http://www.bbcgoodfood.com/recipes/6603/classic-sponge-sandwich

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• Robert

  15 July 2008

  Robert commented on this recipe

  This is my first visit into Good Food Guide and what a disappointment. Like Caroline, I failed to find a clear recipe for the Drizzle Cake!

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• snowdroplucretia34borgia

  06 August 2008

  snowdroplucretia34borgia commented on this recipe

  I changed the butter for margerine which (I think) creates a much lighter cake... but I liked the creme fraiche filling.. I kept the first cake and gave the second one to my sister whose husband loves cakes almost as much as he loves her!

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• Vicky

  19 October 2008

  Vicky rated and commented on this recipe

  

  nice and light cake, was praised by all housemates :) I added candied peel to the fresh cream and on top instead of sugar cubes.

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• sally

  27 October 2008

  sally rated and commented on this recipe

  

  Made my own orange curd as my local supermarket only had lemon, but this cake was loved by all who tried it, the sugar topping is excellent too.

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Ingredients

FOR THE SPONGE

• 200g soft butter , plus extra for greasing
• 200g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• zest 2 orange

FOR THE DRIZZLE

• 100g rough white sugar cubes
• zest 1 orange , plus 2 tbsp juice

FOR THE FILLING

• 100ml crème fraîche
• 6 tbsp orange curd

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Difficulty and servings

Cuts into 8 slices

Preperation and cooking times

Prep 15 mins

Cook 25 mins

Ready in 40 minutes

Sponge only

Ingredients

FOR THE SPONGE

• 200g soft butter , plus extra for greasing
• 200g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• zest 2 orange

FOR THE DRIZZLE

• 100g rough white sugar cubes
• zest 1 orange , plus 2 tbsp juice

FOR THE FILLING

• 100ml crème fraîche
• 6 tbsp orange curd

Per serving

548 kcalories, protein 7g, carbohydrate 66g, fat 30 g, saturated fat 18g, fibre 1g, salt 0.95 g

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