Orange & white chocolate sponge

Orange & white chocolate sponge

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(106 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
  • 200ml crème fraîche
  • 100g white chocolate, to decorate

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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kam227
9th Jan, 2013
5.05
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??
rosie1190
1st Oct, 2013
I realise this is very late, but I used half fat creme fraiche today and it came out just fine. :)
charlene25
3rd Dec, 2012
fantastic! it vanished before my eyes - so fresh and jummy
jasbagh12
18th Nov, 2012
5.05
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.
toastinho
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 :)
melgreg31
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.
ainslay
22nd Oct, 2012
5.05
Loved this cake, made it as a birthday cake and everyone commented on how delicious it was.
kbrenna
17th Oct, 2012
Loved this cake when I made it. Has anyone ever tried it without the almonds and adding extra flour instead? Would love to make it for my sis-in-law as she has a very sweet tooth but she hates almonds and swears she can always taste them no matter how little is in a cake! I just don't want to mess with what I think is one of the best cake recipes around!
mbmonkeyman
6th Oct, 2012
5.05
Made this cake for my partners 30th birthday as wanted to try something a bit different. Amazing! Easy to make and very tasty. Am going to experiment and try it with dark chocolate now!

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