Orange & white chocolate sponge

Orange & white chocolate sponge

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(115 ratings)

Prep: 30 mins Cook: 40 mins

More effort

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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  • 175g butter, softened, plus extra for greasing



    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



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 egg, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g self-raising flour
  • 1 tsp baking powder
    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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 200ml crème fraîche
  • 100g white chocolate, to decorate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


  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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Mercedes Bull
7th Mar, 2018
I made this amazing cake for a Bake Sale at Work; it went down INCREDIBLY well. Not the easiest cake to bake (the orange is quite time consuming) but I would definitely bake it again! Delicious!
2nd Nov, 2017
Thoroughly enjoyed by everyone, this is an amazing cake! Easy to make, moist and citrusy. I have been asked for the recipe and will continue to make this on special occasions.
27th Aug, 2017
This cake was perfect - moist, light and delicious. The icing was nice but I found it a bit sickly. Any ideas of a less sweet alternative?
24th Sep, 2016
Hi.....just curious.....what eggs did you use for this recipe? Large or medium? I want to try this recipe as I bake a lot and am always a little fussy about the eggs to use. Thanks.
10th Jun, 2016
Made this cake and it turned out so delicious! I didn't have any ground almonds so instead of adding 100g I added 180-200g of flour. I also used all-purpose flour and homemade baking powder and I replaced creme fraiche with rich sour cream. Probably the taste was different from what it was supposed to be but it was great anyways. Don't be afraid to experiment with your recipes!
22nd Nov, 2015
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.
10th Apr, 2015
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!
26th Feb, 2015
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!
22nd Jan, 2015
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.
3rd Jan, 2015
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.


Sinead Rook's picture
Sinead Rook
23rd Dec, 2017
Can I use the frosting in the recipe to coat the entire cake? And if so will it need a butter cream crumb coat first? Many thanks, Sinead
goodfoodteam's picture
23rd Dec, 2017
Thanks for your question. You'd need to increase the quantity of the icing and might find it a little tricky to do the sides of the cake but if you go carefully using a palette knife it should work. We think it would be too sweet with buttercream as well.
14th Aug, 2017
Would it work to use low fat yogurt for the icing instead of creme fraiche?
goodfoodteam's picture
17th Aug, 2017
Thanks for your question. No, you'll need to use crème fraîche as you need to whip it.
5th Feb, 2017
Could you substitute the oranges for lemons and, if so, would quantities be the same? Thanks.
goodfoodteam's picture
7th Feb, 2017
Thanks for your question. We haven't tested this recipe with lemons but we don't see why you couldn't make a swap. We'd suggest using the zest of two lemons and juice of one. Let us know how you get on.
17th Oct, 2016
How long will the chocolate and creme fraiche keep in the fridge once made up? I have some made on Friday originally ready to be used othe next Sunday but then it was not used. Would it keep until the following Wednesday in fridge when more guests are coming (5 1/2 days)? The cake was frozen unfilled for two days and defrosted on Sunday then put in the fridge. I appreciate it won't be as nice but will it still be safe or should it be thrown out and begin again? Thanks! Maybe you won't be able to reply in time as only two days until my guests come!
goodfoodteam's picture
31st Oct, 2016
HI there,Sorry we didn't get to your query in time. You can freeze the unfilled sponge for this cake and if defrosting we would suggest doing this at most the day before so that it remains fresh. It would still be edible for a few days but will start to get dry. As for the icing, we would suggest doing this on the day or the day before if necessary, applying to the cake and refrigerating. We realise this won't have helped on the above occasion but hope it will prove useful for another time. Many thanks.
31st Jul, 2016
Can this be baked in advance and frozen?
goodfoodteam's picture
16th Aug, 2016
Thank you for your question. We would not suggest freezing this recipe. If you're looking for a celebration cake that can be frozen, take a look at our collection. The freezable ones have a blue star at the top of the recipe, just under the social media icons. Hope this helps. 


6th Aug, 2014
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!