I took inspiration from a number of sources to make the White Chocolate and Orange cake for the W of the challenge. I heard that when Nadiya from Great British Bake Off made the Queen a birthday cake earlier this year, she used a layer of marmalade instead of strawberry or raspberry jam, so it basically started from me thinking ‘I’ll give that a go’. But I realised I needed to shoe-horn something beginning with W in there, such is the intricate creativity involved in this process…, since I was nearing the end of my challenge so I came up with White Chocolate and Orange Cake.
I decided to add some orange into a sponge cake recipe that I have used many times and love as it’s super easy, turns out well and has a little more of a sweet kick than many sponge cake recipes I’ve tried. For the topping, I simply used a topping from a White Chocolate and Orange Cake that I had seen elsewhere on the web.
The cake didn’t look brilliant when it came out of the oven both times I made it because the sides kept sticking to the tin, no matter how much I greased it and no matter how long I left the cake in the tin to cool. That said, it tasted good and if I can just get the presentation right on this one, then it would be a good cake to roll out at many an occasion.
The second time I made the cake was for a Macmillan Coffee Morning fundraiser at work, and only one slice of the cake was left at the end of the day so it’s shoddy appearance can’t have put many off!
Tastes lovely and sweet, but the orange gives it a little bit of a kick.
I’ve made this twice now and both times, I cannot seem to get the cake out of the tin without it crumbling slightly and looking a mess.
- For the sponge cakes:
- 225g butter
- 400g caster sugar
- 4 eggs
- 310g self-raising flour
- 250ml milk
- Finely grated zest of 2 oranges and juice of 1
- 2 tablespoons of orange marmalade
- 200g white chocolate
- 200ml creme fraiche
- 100g white chocolate, to decorate
- 2 x round 20cm (8-inch) cake tins
- Preheat oven to 180 C / 160 C fan / Gas 4. Grease two 20cm tins.
- In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and orange juice, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Finally, mix in the grated orange zest. Pour into the prepared tins.
- The original recipe says to bake for 15 to 20 minutes in the preheated oven, but I find I have to bake for around 30-35 mins in a fan assisted oven. Cake will pull away from the sides of the tins slightly when done. Allow cakes to cool in the tins for a few minutes before removing to wire racks to cool completely.
- When the cakes have cooled, spread the marmalade on top of one of the cakes.
- To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche 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.
- To make the decorative white chocolate curls for the top of the cake, 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.