Preparation time: 40 mins
Cooking time: 1 hour 40 mins
1. 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 Braun Multiquick 5’s hand blender whisk accessory until pale and creamy. Add the orange zest and reduced orange juice.
2. Pour in the melted butter, slowly stir in the baking powder and flour and mix
well with a wooden spoon. Pour into a buttered 20cm round cake tin and bake in the oven for 30-35 minutes.
3. Meanwhile for the icing, slowly melt the white chocolate in a clean saucepan. Using the Braun Multiquick 5’s hand blender whisk accessory, whisk the crème fraiche in a bowl until thick and then fold in the melted white chocolate.
4. Once baked, cut the sponge in half horizontally and using a spatula, spread half the icing over one of the sponge halves then place the other half on top. Decorate the top with the remaining icing and allow to set in the fridge for at least 1 hour before slicing.