Jonson82
Assistant Cook
- Joined
- Jun 30, 2012
- Messages
- 3
Ingredients
For the sponge
150 g white chocolate, preferably Divine
200 g unsalted butter, diced
3 large eggs, at room temperature
150 g caster sugar
1/2 unwaxed orange, zested
200 g self-raising flour
For the filling
500 g ripe strawberries, half for filing and half for topping
1/2 unwaxed orange, zested and juiced
100 g white chocolate, preferably Divine
150 ml double or whipping cream, whipped
icing sugar, for dusting
Method
1. Preheat the oven to 180C/350F/Gas 4.
For the sponge
2. Break up the chocolate and melt very gently with the butter. Remove the bowl from the heat and set aside.
3. Break the eggs into a bowl, add the sugar and orange zest and whisk on full power for about four minutes or until the mixture is thick and foamy.
4. Gently stir the chocolate mixture then whisk it briefly into the egg mixture, until it is just combined. Add the flour and gently fold in using a large metal spoon.
5. Divide the mixture between the two tins and spread evenly.
6. Bake in the preheated oven for 20 minutes until light golden brown and the sponges spring back when pressed gently.
7. Run a roundbladed knife around the inside of the tins to loosen the sponges, turn them out onto a wire rack and leave to cool completely.
For the filling
8. Thinly slice half the strawberries into a bowl, saving the best-looking ones for decoration.
9. Add the orange zest, juice and sugar to the bowl and mix gently. Leave for 10 minutes for the flavours to develop.
10. Gently fold the grated chocolate into the whipped cream.
11. To assemble, set one sponge on a serving plate and spoon on thestrawberries and juice. Cover with the chocolate cream, then top with the second sponge. Decorate with the reserved strawberries and dust with icing sugar.
For the sponge
150 g white chocolate, preferably Divine
200 g unsalted butter, diced
3 large eggs, at room temperature
150 g caster sugar
1/2 unwaxed orange, zested
200 g self-raising flour
For the filling
500 g ripe strawberries, half for filing and half for topping
1/2 unwaxed orange, zested and juiced
100 g white chocolate, preferably Divine
150 ml double or whipping cream, whipped
icing sugar, for dusting
Method
1. Preheat the oven to 180C/350F/Gas 4.
For the sponge
2. Break up the chocolate and melt very gently with the butter. Remove the bowl from the heat and set aside.
3. Break the eggs into a bowl, add the sugar and orange zest and whisk on full power for about four minutes or until the mixture is thick and foamy.
4. Gently stir the chocolate mixture then whisk it briefly into the egg mixture, until it is just combined. Add the flour and gently fold in using a large metal spoon.
5. Divide the mixture between the two tins and spread evenly.
6. Bake in the preheated oven for 20 minutes until light golden brown and the sponges spring back when pressed gently.
7. Run a roundbladed knife around the inside of the tins to loosen the sponges, turn them out onto a wire rack and leave to cool completely.
For the filling
8. Thinly slice half the strawberries into a bowl, saving the best-looking ones for decoration.
9. Add the orange zest, juice and sugar to the bowl and mix gently. Leave for 10 minutes for the flavours to develop.
10. Gently fold the grated chocolate into the whipped cream.
11. To assemble, set one sponge on a serving plate and spoon on thestrawberries and juice. Cover with the chocolate cream, then top with the second sponge. Decorate with the reserved strawberries and dust with icing sugar.
