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  2. Recipes
  3. Orange and white chocolate sponge cake

Orange and white chocolate sponge cake

Ȑ
Difficulty
Low
ȑ
Time
100 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 6
Makes:

120 grams flour
1 tsp. baking powder
4  eggs
80 grams butter, melted
120 grams sugar
1 tsp. vanilla extract
1 juice of orange
250 grams white chocolate
250 grams crème fraîche


Instructions

STEP 1/4

Preheat the oven to 180°C. In a saucepan, boil and reduce the orange juice down to one tablespoon. In a clean bowl, whisk the eggs, sugar and vanilla essence with the whisk accessory from Braun’s MultiMix 3 Hand mixer 3100. The hand mixer features variable speeds, so you can start slowly and gradually increase the speed, whisking until reaching a pale and creamy texture. Add the orange zest and orange juice.

STEP 2/4

Pour in the melted butter, slowly stir in the baking powder and flour and mix well with a wooden spoon. Pour into a buttered 20 cm round cake tin and bake in the oven for 30 - 35 minutes.

STEP 3/4

Meanwhile for the icing, slowly melt the white chocolate in a clean saucepan. Using the Braun hand mixer whisk accessory, whisk the crème fraîche in a bowl until thick, then fold in the melted white chocolate.

STEP 4/4

Once baked, cut the sponge in half horizontally and using a spatula, spread half the icing over one of the sponge halves, placing the other half on top. Decorate the top with the remaining icing and allow to set in the refrigerator for at least 1 hour before slicing.


This recipe was prepared using Braun’s MultiMix3 Hand mixer HM 3100with its whisk accessory.
This recipe can also be prepared using Braun’s TributeCollection Kitchen machine KM 3050dough bowl with its whipping tool.

  1. Back to homepage
  2. Recipes
  3. Orange and white chocolate sponge cake

Orange and white chocolate sponge cake

Ȑ
Difficulty
Low
ȑ
Time
100 min
&
Author
Marc Fosh
lorem ipsum
Servings:6
Makes:

Ingredients


120 grams flour
1 tsp. baking powder
4  eggs
80 grams butter, melted
120 grams sugar
1 tsp. vanilla extract
1 juice of orange
250 grams white chocolate
250 grams crème fraîche

Instructions

STEP 1/4

Preheat the oven to 180°C. In a saucepan, boil and reduce the orange juice down to one tablespoon. In a clean bowl, whisk the eggs, sugar and vanilla essence with the whisk accessory from Braun’s MultiMix 3 Hand mixer 3100. The hand mixer features variable speeds, so you can start slowly and gradually increase the speed, whisking until reaching a pale and creamy texture. Add the orange zest and orange juice.

STEP 2/4

Pour in the melted butter, slowly stir in the baking powder and flour and mix well with a wooden spoon. Pour into a buttered 20 cm round cake tin and bake in the oven for 30 - 35 minutes.

STEP 3/4

Meanwhile for the icing, slowly melt the white chocolate in a clean saucepan. Using the Braun hand mixer whisk accessory, whisk the crème fraîche in a bowl until thick, then fold in the melted white chocolate.

STEP 4/4

Once baked, cut the sponge in half horizontally and using a spatula, spread half the icing over one of the sponge halves, placing the other half on top. Decorate the top with the remaining icing and allow to set in the refrigerator for at least 1 hour before slicing.

Notes

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