This cake can be served as either a teatime cake or as a dessert cake (it's delicious served with cream). The batter also works very well as a cupcake.
Orange and White Chocolate SpongeServes: 8–10
Today we have a very elegant cake for the end of the Easter period. This is no more difficult to make than any other sponge cake, yet it looks decadent and indulgent.
Ingredients:175g (6 oz) butter, softened
175g (6 oz) golden caster sugar
finely-grated zest of 4 oranges
juice of 1 orange
4 eggs, separated
100g (4 oz) self-raising flour
1 tsp baking powder
100g (4 oz) ground almonds
For the Filling and Topping:
200g (7 oz) white chocolate
200ml (4/5 cup) crème fraîche
chocolate curls, to decorate
Method:Cream together the butter, sugar and orange zest until the mixture is pale and fluffy. Now add the egg yolks, one at a time, beating thoroughly to combine after each addition.
Sift in the flour and baking powder and fold lightly into the creamed mixture. Now fold in the almonds and the orange juice. Add the egg yolks to a clean and dry bowl then beat until the whites just hold their shape. Fold the whites into the cake batter in three lots, using a large metal spoon.
Divide the resultant batter between two 20cm (8 in) diameter sandwich tins that have been greased with butter and lined. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 30 minutes, or until browned on top and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tins for 5 minutes then turn out onto a wire rack to cool completely.
For the filling and toping, chop the white chocolate into small pieces then melt either in the microwave or over a pan of barely-simmering water. Set aside to cool then whip the crème fraîche until thick. Fold this into the melted chocolate then use half this mixture to sandwich the two cakes together.
Spread the remaining chocolate mix over the top of the cake, decorated with chocolate curls and serve.
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