Orange & white chocolate sponge

Orange & white chocolate sponge

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(123 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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Ingredients

  • 175g butter, softened, plus extra for greasing
    Butter

    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

    Orange

    or-ange

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

  • 4 egg, separated
    Eggs

    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

    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…

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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Lisa Rosa
16th Oct, 2018
Could you freeze the cake and then fill and top later?
Eld93
30th Sep, 2018
4.05
This was such a yummy cake! The orange cake itself was so light and refreshing! The icing was nice, although I think it would be nicer with double cream rather than creme fraiche :)
isaR85
7th Jun, 2018
5.05
Delicious and not complicated at all. I bake very occasionally and it's usually a disaster but this one turned out great!
Mercedes Bull's picture
Mercedes Bull
7th Mar, 2018
5.05
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!
Molly_moo
2nd Nov, 2017
5.05
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.
janeamy
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?
chitra28
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.
lisa38z
10th Jun, 2016
5.05
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!
bexbeam
22nd Nov, 2015
5.05
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
10th Apr, 2015
5.05
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!

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Mrsmummyboss
14th Nov, 2018
Hi I'm hoping to bake this for a birthday party on Sunday but need to serve more than 10 people. I also don't have any 20cm sanswhich tins. I wondered if doubling up the recipe and baking in a deep 23cm round tin would work? Do you have any idea what temp and how long it would need to bake for? Any help would be greatly appreciated!
goodfoodteam's picture
goodfoodteam
18th Nov, 2018
We're sorry but we cannot give exact quantities and timings for an alternative tin without retesting the recipe. However we would recommend that this recipe is cooked in two tins for the best texture.
b.wills.2406
11th Oct, 2018
Could I use more self raising flour than do the egg whites whipped part? I tried this at the weekend and it didn't raise at all and was very sloppy when it went in the tins...
goodfoodteam's picture
goodfoodteam
12th Oct, 2018
How did the cake turn out? We would not recommend changing the ingredients as doing so will upset the ratios of the cake. We suggest incorporating the egg whites carefully and not over-mixing. Apart from that, as long as the ingredients are carefully weighed, it should produce the desired results.
Maria Dolan's picture
Maria Dolan
19th Jul, 2018
Hi, Just wondering if the almond is necessary or can it be left out? Will I need to substitute it?
goodfoodteam's picture
goodfoodteam
23rd Jul, 2018
Thanks for your question. Ground almonds are both moist and fragrant but if you need to leave them out you can substitute with plain flour.
Rukinder Birk
25th Jun, 2018
5.05
Hi. Can I make a tasty version of this cake without using eggs?
goodfoodteam's picture
goodfoodteam
25th Jun, 2018
Thanks for your question. Egg replacers such as Orgran No Egg can be used although we haven't tested this in this recipe and you would need to experiment. Alternatively, we'd suggest flavouring either our vegan lemon cake or Victoria sandwich with orange zest and using the topping above. https://www.bbcgoodfood.com/howto/guide/our-best-ever-vegan-cake-recipes
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
goodfoodteam
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.

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notonmynelly
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!