Orange & white chocolate sponge

Orange & white chocolate sponge

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(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
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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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4th Apr, 2012
I made this cake for a friends birthday and it was a big hit with everyone. The sponge came out really moist and delicious and the icing was yummy. I'm not a fan of creme fraiche so I used a tub of mascarpone instead to make the icing. Turned out fab! Will definitely be making this one again.
4th Feb, 2012
Made as a birthday cake and got top marks from everyone. Just don't add the melted white chocolate into cold creme fraiche as it goes lumpy. Still tastes good though!
26th Dec, 2011
A perfect birthday cake! Very moist and delicious!
14th Dec, 2011
This is a truly scrumptious and 'do-able' recipe. I increased the ingredients and made a 3 layer cake for my friend's birthday. To this day they still think I bought it, they thought the taste and look was too professional to be home-cooked. I decorated with crushed crystallised Rose petals which made a pretty contrast against the White icing. I would recommend increasing the quantity of icing to cover the whole cake for a spectacular cake.
11th Dec, 2011
Icing is really lovely, the sponge has good flavours but I found it didn't rise very well though and was moist almost to the point of being soggy. I now prefer to use a plain sponge flavoured with orange zest, and the icing as above, which is delicious.
13th Nov, 2011
I have now made this cake on several occasions and everyone loves it!
9th Nov, 2011
ive just made this for my daughter's birthday - i made two 6" cakes which i will fill with strawberries and cream, and the remaining batter i made 6 cupcakes with - while these were still warm i inserted a few white choc buttons into them, and we all ate the cupcakes as the buttons melted. the taste was very nice, i liked it hot without any cream or other addition to be honest - just a simple orange cake, though a bit dense and "puddingy". instead of juice from an orange i just added tropicana to taste (the more the better i say!) and left out the zest altogether (laziness). it was fine, more of a teatime cake i think, served hot and fresh out of the oven. However, once i've eaten my daughter's bday cake, i'll rate this recipe as the flavour will have developed even more by then!
1st Nov, 2011
This is a fantastic cake, full of flavour and excellent texture . The creme fraiche chocolate combo is a winner. I will definately make this again. With regards to the comments about it not rising a great deal, I did think it would rise a little more, but when I built it together it was the perfect size.
29th Oct, 2011
I honestly think this is the best cake I've ever tasted! Nice and light for those who don't like heavy cakes but sweet enough to satisfy. Superb!
5th Oct, 2011
I made this cake last night, didn't add the almonds but it turned out great. It didn't last 10 minutes in my office today. They are great guinea pigs. Will definitely make this again.


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