Orange and White Chocolate Cake

Serves: 20

Edit

Update

Cancel

Total Time: 75

Prep Time: 35

Cook Time: 40

• 6 large eggs, separated
• 250 gram(s) golden caster sugar
• 150 gram(s) each of self-raising flour and ground almonds
• Grated zest of 2 oranges
• For the syrup
• 100 gram(s) (3½oz) golden granulated sugar
• 225  sweet white wine
• Juice of 3 large oranges
• For the white chocolate ganache
• 225 gram(s) white chocolate, chopped
• 568  carton double cream
• 350 gram(s) strawberries, thinly sliced

Method

1. Grease a deep 23cm (9in) round cake tin. Line base with greaseproof paper. Preheat oven to 180°C (160°C fan oven) mark 4.
2. Put the egg whites in a bowl and whisk until they form soft peaks. Gradually beat in 50g (2oz) sugar. Whisk until the mixture stands in stiff peaks and looks glossy.
3. Put the egg yolks and remaining sugar in another bowl. Whisk until soft and moussey. Carefully stir in the flour to make a paste.
4. Using a clean, metal spoon, add a third of the egg white to the paste and fold in carefully. Put the remaining egg white, ground almonds and orange zest in the bowl and fold in, taking care not to knock too much volume out of the egg whites. You should end up with a smooth batter.
5. Spoon into the tin and bake for 35min or until a skewer run through the centre comes out clean. Cool in the tin for 10min, then turn out onto a wire rack to cool completely.
6. Put the syrup ingredients in a small pan and stir over a gentle heat until the sugar has dissolved. Bring to the boil and bubble for 5min or until syrupy. Cool and set aside.
7. To make the ganache, put the chocolate in a heatproof bowl with half the cream. Set over a pan of simmering water, making sure the bowl doesn't touch the water, leave until the chocolate is melted, then stir. (Don't stir the chocolate until it has completely melted.) Cool until beginning to thicken, then beat with a wooden spoon until cold and thick. Put the remaining double cream into a bowl and whip lightly. Beat a large spoon of the whipped cream into the chocolate cream to loosen it, then fold in the remainder. Cover and chill for 2hr.
8. Cut the cake in half horizontally, pierce all over with a skewer and put it, cut sides up, on an edged tray or baking sheet. Spoon over the syrup and leave to soak in.
9. Spread a quarter of the ganache over the base cake and scatter with 225g (8oz) strawberries. Cover with the top half of the cake and press down lightly. Using a palette knife, smooth remaining ganache over the top and sides of the cake. Cover loosely and chill for up to 4hr. Decorate with remaining strawberries and serve.
10. TO FREEZE Finish step 6. Wrap the cake in clingfilm and put the syrup in a sealed freezerproof box. Label and freeze for up to three months.
11. TO SERVE The day before: thaw the cake and syrup at cool room temperature; make the ganache, cover and chill. On the day: complete recipe; cover cake loosely and chill until needed.
    
    MORE EASY CAKE RECIPES

• Rated:
• 
• 
• 
• 
• 

by 1 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!