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Jaffa sponge
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • Melted butter, for greasing
  • 4 eggs, at room temperature, separated
  • 140g (2/3 cup) caster sugar
  • 150g (1 cup) self-raising flour
  • 20.00 gm cocoa powder
  • 80mls (1/3 cup) reduced-fat milk
  • 9.20 gm vegetable oil
  • 20.00 ml grated milk chocolate
  • 20.00 gm cocoa powder, sifted
  • 30.00 gm caster sugar
  • 30.00 gm hot water
  • 1 200g container French Vanilla Light Fruche
  • 1 1/2 tsp finely grated orange rind
Instructions:
  • Preheat the oven to 180°C. Lightly grease two 20cm round cake pans with melted butter and line the bases with non-stick baking paper.
  • In a medium mixing bowl, use clean electric beaters to whisk the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, whisking until the mixture is thick and glossy. Gently whisk in the yolks until just combined.
  • Combine the flour and cocoa in a sifter, then sift over the egg mixture. Slowly pour the milk and oil down the side of the bowl. Use a large metal spoon to gently fold everything together until just combined.
  • Evenly distribute the mixture among the lined pans. Bake in a preheated oven for 15-18 minutes, or until a skewer inserted into the center of the cakes comes out clean. Invert the cakes onto wire racks to cool completely.
  • In a bowl, combine cocoa, sugar, and water until smooth. Stir in the crème fraîche and orange zest until well mixed.
  • Spread half of the filling on one cooled cake, then place the other cake on top, pressing gently. Finish by spreading the rest of the filling on top and sprinkling with chocolate.

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