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Orange & white chocolate sponge

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 cr me fra che

100g white chocolate, to decorate

Method

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.

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.

To make the icing, melt the chocolate over a pan of barely simmering water or

in the microwave on High for 1 mins, stirring every 30 secs, then leave to

cool. Whip the cr me fra che 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.

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.