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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  • 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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25th Jun, 2012
This is delicious! It's so simple to make and everyone loved it!
14th Jun, 2012
WOW! Made this yesterday for my mums husbands birthday, served 10 and everyone loved it. Tip: I found out after 20 mins of trying, that the creme fraiche I had bought was no good for whipping (grrr - mega arm-ache) so used double cream instead. Beautiful moist cake and a delicious change from the usual vanilla or chocolate flavour sponges. Will be making another with the kids for fathers day this Sunday. BAKE ONE, YOU WILL NOT BE DISSAPOINTED! :O)
8th Jun, 2012
This cake is delicious! It's easy to make and everybody loves it. I decorated my cake with orange filets and it looked really nice. I entered the cake in a baking competition and won!
21st May, 2012
This was my first ever sponge and it came out perfect! I only used 3 oranges in total and added a dash of lemon juice to make it more citrusy and let the icing set in fridge overnight. It did take up a lot of bowls and utensils but I would certainly make it again. Made it for a cake contest at work and it won! Maybe the huge amounts of butter and white chocolate account for it being nice, so not one for calorie counters but a lovely treat!
14th May, 2012
Fabulous recipe, one of the best cakes I've tasted. I wonder if anybody could tell me is the cake suitable for freezing before frosting?
7th May, 2012
Delicious! I don't often make things twice but I'll be making this again and again. My new favourite cake.
7th May, 2012
AMAZING CAKE - so moist, wonderful flavour. I made a white chocolate cream cheese frosting instead - AMAZING TOGETHER 10/10
23rd Apr, 2012
this cake is fab. its a really nice orange flavour and the white chocolate is really subtle but delicious. its quite easy to make and tastes so lovely. i also used the same receipe and made it into cupcakes, which were also lovely. will def be making these again.
Berry Crumble's picture
Berry Crumble
16th Apr, 2012
Wonderful! Really lovely flavours and a lovely light moist cake! Forgot to take my whisk to uni this term so had to whisk the eggs with a fork, but all the effort really paid off and I definitely earned another slice, or 5!
11th Apr, 2012
I made this cake with my daughters and we found it fairly straight forward to do. It looked fantastic once it was finished, smelt great and was refreshing and light. Friends and family soon polished it off and I keep getting asked 'When are you making another one?'. We will definitely be making again soon.


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