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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21st Feb, 2013
I made this for my work colleagues - started work at 9:00 and by 11:00 it had all gone and everyone wanted the recipe! So so so yummy :D
14th Feb, 2013
Made the orange sponge and it was very yummy! Did not fancy the white choc icing and filling, so we did a choc orange buttercream using orange juice and cocoa powder! Was very yummy! Making it for my daughter for her birthday using melted choc orange! Very light sponge!
6th Feb, 2013
This cake is delicious. Based on comments, I was expecting a moist cake but its texture absolutely blew me off! Remained super moist even the next day. Did not have creme fraiche so used sour cream - did not face any curdling issues. Thanks for a great recipe.
9th Jan, 2013
This is a lovely cake, with refreshing and not overly sweet icing.
auntie mo
7th Dec, 2012
before I make this cake, is there advice on whether to use half-fat creme fraiche, or should I use the full fat??
1st Oct, 2013
I realise this is very late, but I used half fat creme fraiche today and it came out just fine. :)
3rd Dec, 2012
fantastic! it vanished before my eyes - so fresh and jummy
18th Nov, 2012
This cake is so yummy! I made this cake for my daughters first birthday party. Instead of using a 20inch cake tin, I used a number 1 Wilton cake tin. I decorated the cake with sugar butterflies and flowers. It looked great and tasted even better.
17th Nov, 2012
Just had a go at making this, it smells amazing, but I did have a problem with the cake not rising. I am relatively new to baking, if anyone could offer any suggestions as to what I may have done wrong. My first thoughts were that I whisked the egg whites a little too much. Sure it will taste amazing, even if lacking in size :)
25th Oct, 2012
Made this cake for my sons 3rd birthday tea party. Everyone commented on how nice the cake was and how well the flavours worked together. I also found the cake quite easy to make considering the fact that I'm no baker! I also scattered mini white chocolate stars over the top layer of icing which worked really well. Definitely recommend this cake recipe to anyone and will be making this cake again for our next special occasion.


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