Chocolate orange spongecake


  • 300g white self-raising flour
  • 2 tsp baking powder
  • 100ml sunflower oil (or other light vegetable oil)
  • 2 heaped tbsp cocoa powder
  • 175g brown sugar
  • 180ml water

Chocolate orange icing

  • 150g icing sugar
  • 1 heaped tbsp cocoa powder
  • 1 large or 2 small oranges – finely scraped zest from outer skin and juice, mix together.


Sponge Cake:

  1. Preheat the oven to 180C/350F/Gas Mark 4
  2. Mix the water, sugar and oil in a pan and heat gently, stirring until sugar dissolves.
  3. Leave to cool and then add the dry ingredients, folding the mixture together carefully – rather than beating it – until well mixed.
  4. Pour the mixture into two 18cm (7inch) greased cake tins and bake for approx 30 mins.
  5. Leave to cool for 2-3 mins, the gently go around the edges with a blunt knife and turn out onto a wire rack. Leave to cool.


  1. In a bowl, mix the icing sugar and cocoa with just enough of the orange juice to make a paste to coat the cake – you will need far less liquid than you think, so add only a little at a time and mix thoroughly.
  2. Spread the icing over the bottom cake, place the second cake on top and coat the entire cake with the remaining icing.