This zesty orange sponge cake makes a real party piece.
(3 votes)
Cook: 2 Hours 20 Mins
Serves: 16
Price: 40p per serving
Nutritional Information
Each 108g serving contains
Energy
1679kj
401kcal
1679kj
401kcal
20%
Fat
15.5g
15.5g
Med
22%
22%
Saturates
9g
9g
Med
45%
45%
Sugars
48g
48g
High
53%
53%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1555kj/372kcal
Typical energy values per 100g:
1555kj/372kcal
Ingredients
50g plain flour
225g self raising flour
225g butter, softened
225g caster sugar
4 large free range eggs
2 oranges, grated zest of
2 tbsp orange juice
5 level tbsp apricot jam
Home 2 Bake Colouring Gels, in red and yellow
750g White Ready to Roll Icing
Icing sugar for rolling out
Asda White Piping Icing
Asda Chosen by you Dark Chocolate
Quality Street Matchmakers
Asda Chosen by you White Chocolate
Cadbury's Chocolate Marshmallows
Method
1
Please note that the nutritional information listed refers to the cake only
2
Pre-heat the oven to 160C/ 140C Fan/Gas 3. Grease a 23cm loose-based cake tin and line with baking paper.
3
Sift the flours together. Beat the butter and sugar together in a bowl until soft and creamy.
4
Beat in the eggs, one at a time, adding 1 tbsp flour with the last two. Fold in the rest of the flour, plus the orange zest and juice. Transfer to the tin, level the top and bake for 50 minutes or until the middle springs back when pressed and a skewer inserted in the middle comes out clean. Cool on a wire rack.
5
Melt the jam in a pan, then push through a sieve to remove lumps. Put a plate upside down on top of the cake, then flip it over. Brush the top and sides with jam.
6
Add red and yellow colouring to the icing to make orange, kneading it together until you have an even colour. Roll out on a surface dusted with icing sugar to make a 29cm round.
7
Using the rolling pin to support it, carefully lift the icing and drape it over the cake. Dust your hands with icing sugar and smooth the icing in place, massaging the sides with dusted hands.
8
Draw a web on top with piping icing and place a scary spider in the web.
9
Break some quality street matchmakers into three pieces and stick two of these shorter pieces together with melted chocolate to make 8 bent legs per spider. Put on a tray to set.
10
Melt a few squares of white chocolate and using a piping bag and a teaspoon, drop small blobs onto another tray to make eyes. Leave to set, then drop a drip of dark chocolate in the centre of each eye. Leave to set and carefully transfer to a plate.
11
Put some Cadbury's chocolate marshmallows on the tray, leaving a gap between each of the legs. Put a small blob of dark chocolate in the middle of each and stick on the eyes and legs.
12
Leave it to set. Save one spider to go on the spider's web cake and serve the rest separately. Also serve the leftover marshmallows and matchmakers separately.