Orange and almond sponge cake with chocolate buttercream

Fans of the choc-orange flavour combination will love this simple sponge cake, based on a Julia Child orange sponge cake recipe. Bonus - it's completely gluten-free, so ideal to serve to guests who have dietary requirements! This recipe is shared by Nina Korbe.

• serves

  6-8

• prep

  25 minutes

• cook

  25 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 115 g butter, melted and cooled, plus extra for greasing
• 3 large eggs, separated
• ⅔ cup plus 1 tbsp caster sugar, divided
• 1 orange, rind finely grated
• ⅓ cup freshly squeezed orange juice, strained
• 1 tsp vanilla extract
• 115 g almond meal
• ½ cup gluten-free plain flour
• ¼ tsp bicarbonate soda
• ¼ cup toasted flaked almonds, to serve

For the buttercream (makes extra)

• 250 g butter, softened
• 1 tsp vanilla extract
• 450 g icing sugar mixture (gluten-free)
• ½ cup Dutch cocoa powder
• 2-3 tbsp milk, at room temperature

Resting time: 10 minutes

Instructions

1. Preheat the oven to 160˚C fan-forced. Grease a 22-23cm round cake pan (4 cm deep) with butter, then line base and sides with baking paper.
2. In a stand mixer with the paddle attachment fitted, combine the egg yolks and ⅔ cup of the sugar. Beat for 2 to 3 minutes or until thick, pale yellow and the mixture reaches the ribbon stage, scraping down sides as necessary to ensure even mixing.
3. Add the orange zest, juice and vanilla extract. Beat until combined. Add the almond meal and flour and mix until just combined.
4. Place the egg whites in a large clean bowl and use electric hand beaters to beat the whites to soft peaks. Add the remaining 1 tablespoon sugar and beat until stiff peaks form. Set aside.
5. Using a rubber spatula, stir the cooled melted butter into the cake batter until well combined, followed by the bicarb soda and gently mix. Gently fold in ¼ of the meringue, followed by the remaining meringue, folding until no streaks remain.
6. Spoon the cake batter into the prepared cake pan, smoothing the top of the batter with a rubber spatula to ensure an even layer of batter in the tin, then bake in the centre rack of the oven for 25 minutes, or until the cake is golden and a wooden skewer inserted into the centre of the cake comes out clean. Remove to a cooling rack and allow to cool for 10 minutes before inverting the cake out of the tin and cooling fully on the rack.
7. To make the buttercream, in a cleaned stand mixer with the paddle attachment fitted, combine the butter and vanilla. Beat until softened, then gradually add the icing sugar, cocoa powder and milk in batches until the mixture is light and fluffy. Spread over the cooled cake and sprinkle with the almonds.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.