During the last weeks of my first pregnancy, I craved chocolate and oranges! I was delighted when I saw I had an old magazine clipping for a Chocolate and Orange sponge cake recipe and I made it straight away. Somehow it didn’t proof to be a success, so I altered the recipe and made it again – topped with blueberries as I had some in my fridge. What an amazing chocolaty-fruity feast!
Cake Ingredients (I suggest making it twice for a double layered cake)
- 125 ml orange juice (fresh preferably)
- 10 ml butter
- 3 large eggs, seperated
- 200 ml castor sugar
- 200 ml self-raising flour
- 2 ml baking powder
- 50 ml cocoa powder
- 15 g soft butter
- 80 g icing sugar, or a bit more should you prefer a less runny version
- 20 g cocoa powder
- 40 ml orange juice (fresh preferably)
- Preheat oven to 180 degrees Celcius.
- Heat the orange juice and butter until warm.
- Beat the egg whites until stiff and add the sugar in 3 batches, until the mixture is thick and glossy.
- Add egg yolks and beat until just mixed..
- Sift the dry ingredients and gently fold into the egg mixture.
- Fold in the orange juice mixture.
- Pour into a greased, 20cm cake tin and bake for 20 imnutes or until an inserted skewer comes out clean.
- Turn the cake out onto a cooling rack.
- To make the icing, beat butter, icing sugar and cocoa powder together and add enough orange juice to make a spreadable icing. Mix well.
- Spread icing onto the cooled cake. Should you have baked two, spread half of the icing mix on one layer of the cake, place the other layer on top and spread the rest of the icing.
- Decorate with orange zest or other fruit.
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about the author
I am a creative at heart who loves being surrounded by lovilee things. I am a wife, a mom and an on-line shopping addict that loves the colour purple. I believe that you should do what you love and love what you do! -