Wednesday, 7 June 2017

Orange Sponge Cake with Dark Chocolate Icing

 After I had posted a photograph of this cake on social media I was asked for the recipe, so here it is.

Ingredients

4 ozs lightly salted butter
4 ozs sugar (we use unrefined granulated sugar)
2 eggs (medium to large)
4 ozs gluten free self-raising flour (standard flour works just as well if you don't have a gluten intolerence)
1 teaspoon vanilla extract
1/2 pinch sea salt
1 and 1/2 teaspoons orange extract (if you don't have this, use the finely grated zest of one large orange)

For icing
1 oz lightly salted butter
icing sugar
cocoa powder
1 teaspoon vanilla extract

Method

Preheat oven to 375F, 190C, Gas mark 5 and grease and flour two 7 inch cake tins

Cream the butter and sugar together
Add the eggs and stir well until combined
Add the vanilla extract, salt and orange extract
Add the self-raisng flour and fold in carefully.
Divide between two cake tins.

Bake in the centre of the oven until golden.
Turn out onto a cooling rack and leave until cool.

For the icing.
In a bowl combine the butter with some icing sugar and cocoa powder at a ratio of approximately 50:50, this should give you a dryish mixture. Add vanilla extract and a very little cold water. Mix to a smooth paste, adding drop by drop of water if your icing needs to be smoother or less dry.

Cover one layer of cake with icing, put the second layer on cake on top and carefully cover with icing.

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