Orange & white chocolate sponge

Orange & white chocolate sponge

  • 1
  • 2
  • 3
  • 4
  • 5
(108 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Oct, 2012
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!
25th Sep, 2012
This cake tastes great but mine didn't really rise properly. Not sure what I did wrong? Can you freeze it?
23rd Sep, 2012
A gorgeous cake! I made it this morning for my husbands grandads birthday tea party this afternoon, had no problems with the cake rising... I honestly think its all about folding in the egg whites and not to over do it. Had a bit of a drama with the icing but have some how managed to blag my way through and its such a nice combo very similar taste to like a cream cheese frosting adds a tang but not too sweet :)
23rd Sep, 2012
Such a great cake - baked it for my boyfriend's birthday and it went down a storm with everyone.
21st Sep, 2012
Made this today for mum-in-laws birthday cake. Was a bit disappointed at the lack of height. I felt it would pass as a dessert but a bit small looking for a birthday cake. Maybe I did something wrong..... Am just making cake no 2 as an orange Victoria sponge and will use the topping recipe from here! Would def make again as a dessert as nice and moist
18th Sep, 2012
YU-UM MY! THIS CAKE IS DELICIOUS! I made this cake for my hubby's birthday at the weekend and it was well worth it. Very easy to make and didn't take long to cook -needed to be in the fridge for a few hours to set the topping before you try to cut it if you can wait that long! Very very nice :)
16th Sep, 2012
YU-UM-MY! I made this cake yesterday for my husbands birthday and it is a lovely fresh tasting cake. Easy to make and only a short time to cook I will definitely be making it again!
8th Jul, 2012
I was disappointed by the icing. It was soo runny it just ran out of the middle and off the top of the cake. Tasted beautiful and was demolished by family but couldn't help but feel disappointed with the icing. I guess if I used double cream instead it would thicken and work better?!!?
25th Jun, 2012
I've made this cake three times and it is a very very popular cake in this house and my husband's work! It is absolutely delicious. Its a very thin cake before you put the filling in, and initially I thought it looked a bit stingy, but the filling and topping are rich enough that the cake doesn't need to be any deeper. It is now a firm family favourite.
25th Jun, 2012
This is delicious! It's so simple to make and everyone loved it!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.