125gflour(I used half wholemeal spelt & half white)
½blood orange - zest and juice
2tbspblood orange curd
icing sugar for dustingoptional
Melt the white chocolate in a mixing bowl suspended over a pan of hot water. Or as I did, stand the bowl on a storage heater.
Add the butter and sugar to the chocolate and cream together until light and fluffy.
Beat in the eggs one by one.
Sift in the flour and baking powder and stir gently.
Grate in the zest of the orange, then squeeze in the juice and stir once again until just mixed.
Scrape into a lined 30 x 20 cm Swiss roll tin and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 15 minutes until well risen and spongy to the touch.
Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.
Stamp out twelve 6cm (2½") discs with a round cutter.
Whip the cream to soft peaks, then spread some over half of the sponge discs. Spread a little orange curd over the other half and sandwich them together. Dust the tops with icing sugar, if desired.
Here's the recipe for homemade blood orange curd. But feel free to swap it for any other fruit curd you desire.Double the cake recipe to make two 20 cm (8 inch) sponges.The sponge scraps can be frozen for later use. Alternatively, just eat them, use in a trifle or make cake truffles.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.