White Chocolate and Orange Sponge
This White Chocolate and Orange Sponge is the perfect combination of zesty citrus and creamy sweetness! The mix of almond, orange zest and white chocolate creates a unique flavor that will have your guests asking for seconds! Enjoy a slice with a cup of tea and bask in the glory of your baking prowess!
Today I'm so excited to share with you this delicious White Chocolate and Orange Sponge. It's the perfect balance of sweet and citrusy, with a soft, moist sponge that just melts in your mouth.
It's also really easy to make - it only takes a few minutes to mix together and then you just need to pop it in the oven.
The secret ingredients are almond, white chocolate and orange, and if you aroma the mixture while it's in the oven then you'll start to salivate at the thought of eating it all up!
When it comes out of the oven, the texture is spot on. Fluffy yet moist, it's the perfect thing to sample straight away with a hot cup of tea!
For the crowning touch, you top the cake with a creamy white chocolate and crème fraîche frosting. It's so smooth and velvety, and it just adds a lovely depth of flavour to the orange and almond sponge.
So, why not try this White Chocolate and Orange Sponge next time you're planning a tea-time treat? I'm certain it will be a hit!
Why You’ll Love This White Chocolate and Orange Sponge Recipe
These are all the reasons I'm loving this White Chocolate and Orange Sponge recipe:
It's decadent: Perfect for a special treat or a birthday celebration, this white chocolate and orange sponge is the quintessential luxurious dessert. The velvety melted chocolate, the zingy orange, and the fluffy, light sponge all combine to create a truly decadent experience.
It's a classic combo: White chocolate and orange is a classic flavour combination that never fails to impress. The white chocolate adds sweetness and creaminess, while the orange gives a refreshing, zesty note, which is guaranteed to tantalize your taste buds.
It's easy to make: Despite its impressive appearance, this recipe is surprisingly easy to make and can be whipped up in no time! With a few simple steps, you can have a show-stopping cake that will make everyone ooh and aah when you bring it out.
White Chocolate and Orange Sponge
This White Chocolate and Orange Sponge is the perfect combination of zesty citrus and creamy sweetness! The mix of almond, orange zest and white chocolate creates a unique flavor that will have your guests asking for seconds! Enjoy a slice with a cup of tea and bask in the glory of your baking prowess!
Ingredients
- 175g butter, softened, plus extra for greasing
- 175g golden caster sugar
- finely grated zest 4 orange and juice of 1
- 4 egg, separated
- 100g self-raising flour
- 1 tsp baking powder
- 100g ground almond
For the icing
- 200g white chocolate
- 200ml crème fraîche
- 100g white chocolate, to decorate
Instructions
- Step 1: Preheat oven to 180C/fan 160C/gas 4. Grease two 20cm round sandwich baking tins and line the bases with parchment paper. Combine sugar, softened butter, and orange zest in a bowl, then beat the mix for about 1 minute or until it's light and fluffy. Sift in the flour and baking powder, and fold the mix gently. Add the almonds and orange juice, and stir until all 'ingredients' are incorporated. Whip the egg whites until stiff peaks form. Spoon one-third of the egg whites into the cake mix and whisk until blended. Repeat this process two more times, being careful not to over mix.
- Step 2: Divide the cake mixture into the lined tins and bake for 30-35 minutes. Allow to cool in the tins for 5 minutes, then invert onto a wire rack, peel away the parchment paper and let cool completely.
- Step 3: To make the frosting, melt the chocolate either over a pot of low-boiling water, or in the microwave on high for 1 and a half minutes, stirring every thirty seconds. Once it is done, take it off the heat and let it cool. Beat the crème fraîche until it reaches a thick consistency, then blend in the white chocolate. Place one of the cakes onto a serving plate or a cake stand. Take half of the icing and spread it onto the cake, then top it with the other cake. Spread the remaining icing over the top and store it in the fridge for an hour or longer.
- Step 4: To make the ornamental curls, dissolve the chocolate in a bowl over gently boiling water or in the microwave. Spread out the melted chocolate thinly on a baking sheet. Put the tray in the refrigerator so the chocolate can stiffen slightly, then use a cake server or a tilted knife blade to scrape curls. Place the chocolate curls in the center of the cake and cut it into pieces to serve.
