Orange & white chocolate sponge

Orange & white chocolate sponge

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(151 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 a dairy product made from separating whole milk or cream into fat and…

  • 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
    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…

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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lisa38z
10th Jun, 2016
5.05
Made this cake and it turned out so delicious! I didn't have any ground almonds so instead of adding 100g I added 180-200g of flour. I also used all-purpose flour and homemade baking powder and I replaced creme fraiche with rich sour cream. Probably the taste was different from what it was supposed to be but it was great anyways. Don't be afraid to experiment with your recipes!
bexbeam
22nd Nov, 2015
5.05
Those bakers who get their whisked egg white cakes to rise up light and fluffy are wizards with powerful magic. I can never get this to work! It doesn't matter with this cake, which is dense but moist, in a good brownie-like way. The flavours are so fresh the cake feels light. Absolutely delicious.
flower1234
10th Apr, 2015
5.05
This is one of my favourite recipes, absolutely gorgeous. The frosting tastes a bit odd on its own but on the cake it just works!
suzielin
26th Feb, 2015
Loved this, preceded it with a Thai green curry of all things so feeling rather large. Right up my street, doubled the baking powder after seeing other replies and rose perfectly!
cookiecrumble1
22nd Jan, 2015
4.05
This cake is moist and scrumptious but for my taste the topping is too sour. Will make it again but substitute the creme fraise with cream.
Tiggy50
3rd Jan, 2015
5.05
Made this for a friend's birthday. As many have said it is a delicious cake but it was extremely flat. I had to make a third layer (used a foolproof Mary Berry Victoria sandwich recipe, halved the ingredients and added orange juice instead of milk) and this made a really lovely cake. The combination of orange and chocolate was really good and not too sweet.
Pebbles320
22nd Sep, 2014
5.05
Just finished making this cake; it was very straightforward and smells very orangey (haven't had a chance to taste it yet). I used 20cm tins as suggested but found the mixture didn't fill the tins up very far and it didn't rise much either, making it quite a thin cake. If that's what you're after, then stick to the recipe amounts, if you want a bit more cake then maybe increase the amounts a bit.
janep61
13th Aug, 2014
5.05
I made this for the first time and am very pleased with the results. The cake itself is really moist with a lovely orange flavour, and the filling/topping delicious and not overly sweet. I think this will become a regular - I may also try the lime variation suggested by others.
snakeyfly's picture
snakeyfly
8th Aug, 2014
This is a super cake to impress! Very simple and, whilst it doesn't rise too much, once assembled, it looks and tastes great. I also made a variation of lime and dark chocolate and that was just as successful.
suzannelord
1st Jun, 2014
5.05
I've made this cake twice now and have been really happy with how it turned out. The flavour is delicious and not overly sweet. It doesn't rise as high as I would like as others have mentioned but overall it's still great. The first time I topped with candied orange peel and it looked awesome.

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Sinead Rook's picture
Sinead Rook
23rd Dec, 2017
Can I use the frosting in the recipe to coat the entire cake? And if so will it need a butter cream crumb coat first? Many thanks, Sinead
goodfoodteam's picture
goodfoodteam
23rd Dec, 2017
Thanks for your question. You'd need to increase the quantity of the icing and might find it a little tricky to do the sides of the cake but if you go carefully using a palette knife it should work. We think it would be too sweet with buttercream as well.
triflemeringues's picture
triflemeringues
14th Aug, 2017
Would it work to use low fat yogurt for the icing instead of creme fraiche?
goodfoodteam's picture
goodfoodteam
17th Aug, 2017
Thanks for your question. No, you'll need to use crème fraîche as you need to whip it.
sarah_m
5th Feb, 2017
Could you substitute the oranges for lemons and, if so, would quantities be the same? Thanks.
goodfoodteam's picture
goodfoodteam
7th Feb, 2017
Thanks for your question. We haven't tested this recipe with lemons but we don't see why you couldn't make a swap. We'd suggest using the zest of two lemons and juice of one. Let us know how you get on.
Nemy
17th Oct, 2016
How long will the chocolate and creme fraiche keep in the fridge once made up? I have some made on Friday originally ready to be used othe next Sunday but then it was not used. Would it keep until the following Wednesday in fridge when more guests are coming (5 1/2 days)? The cake was frozen unfilled for two days and defrosted on Sunday then put in the fridge. I appreciate it won't be as nice but will it still be safe or should it be thrown out and begin again? Thanks! Maybe you won't be able to reply in time as only two days until my guests come!
goodfoodteam's picture
goodfoodteam
31st Oct, 2016
HI there,Sorry we didn't get to your query in time. You can freeze the unfilled sponge for this cake and if defrosting we would suggest doing this at most the day before so that it remains fresh. It would still be edible for a few days but will start to get dry. As for the icing, we would suggest doing this on the day or the day before if necessary, applying to the cake and refrigerating. We realise this won't have helped on the above occasion but hope it will prove useful for another time. Many thanks.
angela_brown677
31st Jul, 2016
Can this be baked in advance and frozen?
goodfoodteam's picture
goodfoodteam
16th Aug, 2016
Thank you for your question. We would not suggest freezing this recipe. If you're looking for a celebration cake that can be frozen, take a look at our collection. The freezable ones have a blue star at the top of the recipe, just under the social media icons. Hope this helps.http://www.bbcgoodfood.com/recipes/collection/celebration-cake 

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