There are recipes that, when you make them, you already know the people for whom it is intended, to whom you are going to give a joy just by mentioning the ingredients. This cake I was almost thinking from the beginning for my parents. I knew that this combination of orange and chocolate cake would love. And if you add a filling of bitter jam, I already had them in the pot insured.

The idea was actually given to me by some chocolate cookies filled with orange marmalade that I always buy at the organic store I go to. I would love to be able to imitate them at home, but they are so delicious that I’m afraid it will cost me to make some that match. Although it is already known that you don’t win if you don’t try.

How to make orange and chocolate sponge cake

Ingredients for the sponge cake

  • 200 ml of cream 35% fat
  • 2 eggs L
  • 160 g of sugar (I used Azucarera Java brown sugar, due to the caramelized flavor it provides)
  • 200 g plain flour
  • juice of 1 orange
  • zest of 2 oranges
  • Ingredients for the filling and coverage
  • 1 bottle of orange jam
  • 300 g of chocolate

Preparation of the orange and chocolate cake

1. Separate the whites from the yolks (reserving the whites for later) and beat the yolks with the sugar until a whitish and foamy mixture remains.

2.  Add the cream, the zest of two oranges and the juice of one of them.

3. Incorporate the sifted flour into the dough and mix just and necessary so that the ingredients are well integrated.

4. Lastly, add the whites mounted to the point of snow, always with smooth and enveloping movements.

5. Grease the pan where you want to bake it (with butter, oil or non-stick spray) and bake the cake at 180º for approximately 55 minutes. I used a rectangular mold 20 centimeters long, 8 centimeters wide and 10 centimeters high.

6. After the time, take the cake out of the oven and let it warm in the mold for about 5 minutes before finally removing it from the mold and transferring it to a rack to finish cooling.

7. Fill the sponge cake with the orange marmalade. You can put the amount of jam you want, or you can even make three layers instead of two to make it juicier.

8. Melt the chocolate in a double boiler and cover the cake with it.

Tricks and tips

  • The first step of beating the egg yolks with the sugar until you form a foamy mixture may seem like a minor step, but in reality it has more than it seems. It is something that helps sponge the cake, and as far as this topic is concerned, all help, however small, is always good.
  • As I always say, you can use normal white sugar, but when it comes to adding, the soft brown sugar from Azucarera does not add color to the cake as usual brown sugar can, but it does add its characteristic caramelized flavor.
  • Fill the sponge cake with the orange marmalade that you like the most. I used bitter marmalade, but I know that it is a type of jam with a very strong flavor that not everyone likes.
  • Orange combines very well with dark chocolate, but use whichever you prefer. The chocolate coating will also help the cake remain protected and juicy for longer.