ORANGE AND WHITE RECIPES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk the egg whites until they just hold their shape. Fold one-third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix or you will lose the lightness of the egg whites.
• Divide the cake mix between the prepared tins and bake for 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
• To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche until thick, then fold in the white chocolate. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hr.
• If you want to make the decorative curls, melt the chocolate in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the chocolate to harden a bit, then use a cake slice or angled knife blade to scrape chocolate curls. Pile the curls in the middle of the cake and serve cut into slices.

Steps:

• Grease a deep 23cm (9in) round cake tin. Line base with greaseproof paper. Preheat oven to 180°C (160°C fan oven) mark 4.

  Put the egg whites in a bowl and whisk until they form soft peaks. Gradually beat in 50g (2oz) sugar. Whisk until the mixture stands in stiff peaks and looks glossy.

  Put the egg yolks and remaining sugar in another bowl. Whisk until soft and moussey. Carefully stir in the flour to make a paste.

  Using a clean, metal spoon, add a third of the egg white to the paste and fold in carefully. Put the remaining egg white, ground almonds and orange zest in the bowl and fold in, taking care not to knock too much volume out of the egg whites. You should end up with a smooth batter.

  Spoon into the tin and bake for 35min or until a skewer run through the centre comes out clean. Cool in the tin for 10min, then turn out onto a wire rack to cool completely.

  Put the syrup ingredients in a small pan and stir over a gentle heat until the sugar has dissolved. Bring to the boil and bubble for 5min or until syrupy. Cool and set aside.

  To make the ganache, put the chocolate in a heatproof bowl with half the cream. Set over a pan of simmering water, making sure the bowl doesn't touch the water, leave until the chocolate is melted, then stir. (Don't stir the chocolate until it has completely melted.) Cool until beginning to thicken, then beat with a wooden spoon until cold and thick. Put the remaining double cream into a bowl and whip lightly. Beat a large spoon of the whipped cream into the chocolate cream to loosen it, then fold in the remainder. Cover and chill for 2hr.

  Cut the cake in half horizontally, pierce all over with a skewer and put it, cut sides up, on an edged tray or baking sheet. Spoon over the syrup and leave to soak in.

  Spread a quarter of the ganache over the base cake and scatter with 225g (8oz) strawberries. Cover with the top half of the cake and press down lightly. Using a palette knife, smooth remaining ganache over the top and sides of the cake. Cover loosely and chill for up to 4hr. Decorate with remaining strawberries and serve.

  To freeze. Finish step 6. Wrap the cake in clingfilm and put the syrup in a sealed freezerproof box. Label and freeze for up to three months.