Orange & white chocolate sponge

Orange & white chocolate sponge

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(146 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 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



    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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18th Dec, 2013
Best kept in fridge but keep out for 30 mins before serving due to creme fraiche
1st Oct, 2013
We made this cake today! It was amazing, it's so zingy and orangey. It's soft and light, but also not too dry. The icing complements the cake perfectly.
22nd Sep, 2013
I made this cake for my mums birthday. My sister said you didn't make that cake as it looked very professional. Very soft sponge and it kept well for a couple of days. Would make it again.
28th Aug, 2013
I made this cake last year for my daughters first birthday using a number 1 Wilton cake tin. I made it again this year for her second birthday, but this time using a butterfly cake tin. It is such a yummy cake. I only made one layer, but added white chocolate chunks inside the cake, and divided the icing in three and added different colour in each to decorate the cake into a butterfly. So much better than using icing sugar. Cake looked great and tasted fab!
20th Jul, 2013
The recipe was easy to follow but the consensus was that it could have been a little more zingy. It was just nice and I was expecting...great. Next time I will try to add grated lime.
28th Jun, 2013
Great recipe. I did think it made a very small amount of batter. This would probably only serve 6-8 people. Next time I would probably double the recipe and make it in two 23cm tins.
11th Jun, 2013
Have made this cake on a few occasions now and is an absolute winner every time. This has to be one of the nicest cakes ever! On one occasion forgot to add the egg yolks however ended up being a wonderful light and fluffy cupcakes!
27th May, 2013
Almost don't need to rate or comment, this recipe has so much positive feedback already! But I have to agree. I'm a cake novice, but followed the recipe easily and it turned out beautifully, if I may say so myself! So moist, and interesting icing, like frosting on a carrot cake. Delicious. And I get to have fresh orange juice with the remaining three zested oranges whose juice wasn't needed for the cake!
27th May, 2013
This is a delicious recipe. The sponge is delightfully moist and the icing is lovely. Like a few others, my cake didn't rise much, despite taking great care when folding in the egg whites.
15th Apr, 2013
This was a lovely cake, made for my brother's birthday. The sponge is soft and the icing is very nice- I was sceptical about the creme fraiche, but it tasted great. I didn't change the recipe and everything worked well! I am making it again this week actually! Looking forward to it.. :)


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