Best 2 Orange White Chocolate Sponge Recipes
For those with a sweet tooth and a love for citrusy flavors, look no further than the delectable Orange and White Chocolate Sponge. This delightful dessert, with its fluffy sponge cake base, bursts with the vibrant zest of oranges and the creamy richness of white chocolate. The Orange and White Chocolate Sponge is not just one recipe, but a collection of culinary wonders, each offering a unique twist on this classic combination. Whether you prefer a simple yet elegant sponge cake, a decadent chocolate ganache filling, or a refreshing orange curd, you're sure to find a recipe that tantalizes your taste buds. Dive into the world of citrusy indulgence with the Orange and White Chocolate Sponge, a symphony of flavors that will leave you craving more.
Here are our top 2 tried and tested recipes!
WHITE CHOCOLATE ORANGE COOKIES
These are my new personal favorites!
Provided by Jennifer
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.
- Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 17.9 g, Cholesterol 20.8 mg, Fat 11 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 108.4 mg, Sugar 11.5 g
CRUNCHY WHITE CHOCOLATE-ORANGE BARK
Steps:
- Line a baking sheet with parchment paper or silicone baking mat.
- Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize.
- Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.
- Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.
- Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!
Tips:
- For a richer flavor, use dark chocolate instead of white chocolate.
- If you don't have orange extract, you can use vanilla extract instead.
- For a moist cake, don't overmix the batter.
- To prevent the cake from sticking to the pan, grease and flour the pan before baking.
- For a golden brown crust, bake the cake for the full amount of time.
Conclusion:
This orange white chocolate sponge cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture, tangy orange flavor, and rich white chocolate ganache, this cake is sure to be a hit with everyone who tries it. Whether you're a seasoned baker or a beginner, this recipe is a great place to start. So preheat your oven and get ready to bake up a storm!
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