Step 1

Preheat the oven to 180C/160C Fan/Gas Grease two 20cm/8in round cake tins and line the bases with baking paper.

Step 2

Whisk together all the sponge ingredients with an electric mixer until fully combined. Divide the mixture between the prepared tins. Bake for 25 minutes, or until cooked through – the tops should spring back when lightly pressed. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

Step 3

To make the filling, whisk the cream until it forms soft peaks when the whisk is lifted. Add the orange curd and very lightly fold to create a ripple effect through the cream.

Step 4

Put one sponge on a serving plate and spread with the orange curd cream. Top with the second sponge to sandwich the cakes together.

Step 5

To make the glacé icing, mix the ingredients together, adding more icing sugar or orange juice until the icing is smooth and thick but easily spreadable. Carefully spread over the top of the cake and sprinkle over the grated chocolate.