Name: Chocolate and orange sponge cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 ml orange juice fresh; 10.00 ml butter; 3.00 eggs large, seperated; 200.00 ml castor sugar; 200.00 ml flour self-raising; 2.00 ml Baking powder; 50.00 ml cocoa powder; 60.00 g butter soft; 220.00 g icing sugar sifted; 30.00 g cocoa powder; 50.00 ml orange juice fresh

Recipe Disclaimer

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Ingredients (11)

125.00 ml	orange juice — fresh
10.00 ml	butter
3.00	eggs — large, seperated
200.00 ml	castor sugar
200.00 ml	flour — self-raising
2.00 ml	Baking powder
50.00 ml	cocoa powder

ICING

60.00 g	butter — soft
220.00 g	icing sugar — sifted
30.00 g	cocoa powder
50.00 ml	orange juice — fresh

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Method:

Heat the orange juice and butter until warm.
Beat the egg whites until stiff.
Beat in the sugar a little at a time, until the mixture is thick and glossy.
Add egg yolks and beat until just mixed.
Sift dry ingredients and fold gently into egg mixture.
Gently and quickly fold in the orange juice mixture until just mixed.
Pour into two greased and lined 20 cm cake tins and bake in a preheated 180 °C for 20 minutes until cooked through.
Turn out and cool on a rack.
ICING
Beat butter, icing sugar and cocoa powder together.
Add enough orange juice to make a spreadable consistency and beat well.
Spread half on one layer of cake, place the other layer on top and ice the top of the cake.
Dust with extra cocoa powder and decorate with orange zest, if desired.