Orange & white chocolate sponge

Chocolate cake recipe for 4 - 8 people, takes only 40 mins; recipe has butter, golden caster sugar, orange, egg, self-raising flour, baking powder, ground almond, white chocolate, creme fraiche and white chocolate.

Orange & white chocolate sponge

Orange & white chocolate sponge

Recipe by Chef Soomro Course: Chocolate cake
Servings

4 - 8

servings
Prep time

30 mins

Ingredients

  • Egg: 4 egg, separated
  • Butter: 175g butter, softened, plus extra for greasing
  • Creme Fraiche: 200ml creme fraiche
  • Orange: finely grated zest 4 orange and juice of 1
  • Self Raising Flour: 100g self-raising flour
  • Baking Powder: 1 tsp baking powder
  • Ground Almond: 100g ground almond
  • Golden Caster Sugar: 175g golden caster sugar
  • White Chocolate: 200g white chocolate

Directions

  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 1 1/2 mins, stirring every 30 secs, then leave to cool. Whip the creme fraiche 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.