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.
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.