Orange & white chocolate sponge

Orange & white chocolate sponge

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(110 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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leandas2007
18th Jun, 2008
5.05
I made this for one of the puddings on Fathers Day, it went down really well. Would make again.
baljinder
2nd Jun, 2008
5.05
OMG!! This cake is by far the best i have EVER made - made it for a dinner party and everyone loved it. It was delicious.
tanyah
28th May, 2008
5.05
This was a perfect cake and everyone who tried it wanted the recipe. Moist and balanced and very moreish!! it got demolished :-)
kaffer1
19th May, 2008
5.05
Re my comments on 3rd April. I did enter this for the cake competition at my daughter's May Fayre at her school on Saturday (17th May) and I won first prize. I had loads of comments from everyone on this cake and I have now given the recipe to a few of the other mums. Thanks Good Food.
beckgabriel
9th May, 2008
This is currently our favouite cake since making it for Mother's Day. I had enough frosting to cover the cake entirely and made the chocolate curls smaller with a few larger ones for the middle. With the curls all over it looked amazing and the 4 oranges ensured the cake was tasty enough to off-set the sweetness of the white chocolate. Even my father who doesn't go for sweet stuff, couldn't keep his hands off it. I also make cup cake versions which freeze well even when fully made up.
drusilla
20th Apr, 2008
One word. Yum. Absolutely stunning to look at, even better to taste.
littlelouise
17th Apr, 2008
4.05
Made this for my mum's birthday as she is a white chocolate fan. Very easy, smelt fantastic and went down very well.
kaffer1
3rd Apr, 2008
5.05
I made this cake with my 8 year old daughter on Saturday and I was so pleased how this came out - and so easy to make as well. Instead of putting the white chocolate swirls on top, my daughter suggested that we put jelly orange segments on top instead which set the finished cake off really well (we put some round the outside and four in the middle shaped like like a flower . Will definately make again when we have a special occasion I might even make it for my daughter's school fayre in May!!!
grymish
17th Mar, 2008
5.05
This went down a storm! Would definately make again - medium eggs worked fine, thanks for the advice.
laurabasterfield
15th Mar, 2008
4.05
This is a lovely light cake that's easy to make. I did it as a single layer with the white cholcolate topping, but I also fancy trying it with a dark chocolate ganache. yumm! Grym -I always use medium eggs and haven't had any problems.

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