Orange and White Chocolate Cake

There is a rumour that Crumpet Cottage may soon be on the move! To sweeten a farewell to friends and colleagues, a light and summery cake is definitely needed. Fed up of the usual dark chocolate or coffee cake recipes on offer, I chose to try a variation of this recipe from Barney Desmazery, which packs an aromatic citrus punch.

For the sponge:

175g softened butter

175g golden caster sugar

zest 4 oranges and juice of 1

4 eggs, separated

200g self-raising flour

1 tsp baking powder

  1. Preheat the oven to 180 °C, grease 2 x 20cm cake tins.
  2. Cream together the sugar, butter and orange zest, then beat in the egg yolks.
  3. Sift in the flour and baking powder and lightly fold into the mixture.
  4. Fold in the orange juice.
  5. Whisk together your egg whites until they can just hold their shape, gently fold into the mixture one-third at a time.
  6. Divide between your two tins and bake for 30mins.

Tip: Make sure you use unwaxed oranges, organic if possible, they may not be as shiny and brightly coloured but their flavour is incomparable and you won’t grate any waxy residue into your sponge either.

Orange Sponge Batter

Cake Batter

For the icing:

200g white chocolate

200ml crème fraîche

50g white chocolate, to decorate

  1. Break up the chocolate and melt in a glass bowl over a pan of simmering water.
  2. Whip the crème fraîche and stir in the melted chocolate.
  3. Once you cakes are cool, spread the top of one cake with half your icing, sandwich the other cake on top then spread on the rest of the icing.
  4. Place the cake in the fridge for the icing to harden a bit, decorate with more grated white chocolate if desired.

Tip: Don’t stir your white chocolate as it melts or it will turn grainy, go for a posh brand to avoid lumps.

– Miss C x

White Chocolate Icing