orange and white chocolate sponge cake

For the cake: Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.

Mix together until well combined. The easiest way to do this is with an electric hand mixer, but you can use a wooden spoon. Put a damp cloth under your bowl when you’re mixing to stop it moving around. Be careful not to over-mix – as soon as everything is blended you should stop. Add the flour and incorporate gently. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily. Add the orange zest and raspberry flakes (optional)

Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.

For the orange buttercream filling: Simply cream the butter and milk together in a bowl using an electric hand mixer, and gradually add in the icing sugar together until it’s very soft, smooth and a good consistency for piping. If it still feels really stiff you can add a drop more milk.

For the white chocolate ganache topping: For the ganache, heat the double cream in a saucepan until just boiling, and then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Set aside to cool slightly, or until the mixture has thickened.

Assembling it: Place the buttercream filling on one of the two cakes and smooth using a palette knife. Place the second cake ontop of the first cake (i.e the one with the filling on it). Coat the cake with the white chocolate ganache using a palette knife – make it as flat as possible. And Enjoy!

If you like, you can place an orange wedge on top for decorations, and sprinkle around it in a circle of hundreds and thousands