Chocolate Orange Herbs de Provence Sponge Cake

Chocolate Orange Herbs de Provence Sponge Cake

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Surprise your loved ones this Mother’s Day with an exquisite sponge cake dessert. This light, airy cake is layered with a sophisticated infusion of chocolate, orange and rich Herbs de Provence Oil. While large enough to share, you may want to keep this sweet and decadent treat all for yourself!

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(for the Herbs de Provence Orange Sponge Cake)

  • 1 cup cake flour, sifted
  • 1/3 cup Herbs de Provence Oil
  • ½ cup plus 2 Tbsp. granulated white sugar
  • 4 egg yolks
  • 4 egg whites
  • ¼ tsp. salt
  • 3 Tbsp. orange juice
  • Zest of one orange
  • ½ tsp salt
  • 1 tsp. vanilla extract
  • ¼ tsp. cream of tartar

(for the Orange Chocolate Whipped Cream)

  • 2 cups heavy whipping cream, chilled
  • 1/3 cup granulated white sugar
  • 2 tsp. orange zest
  • 1 tsp vanilla extract
  • 2 Tbsp. cocoa powder
  • ½ Tbsp. gelatin powder
  • 3 Tbsp. cold water


(for the Herbs de Provence Orange Sponge Cake)

  1. Preheat the oven to 325 F. Line the bottom of an 8” round cakepan with an 8” circle of parchment paper. Make sure not to grease the sides of the pan with oil or butter as it will help the cake rise better during the baking process.
  2. In a large bowl with a stand mixer attachment or hand-mixer, whip the egg whites on high speed and gradually add the ½ cup of granulated white sugar and cream of tartar. Continue whipping the egg whites until steak peaks have formed.
  3. In a separate bowl, combine the egg yolks and 2 tbsp. of granulated white sugar and whip the yolks on high speed until the batter turns into a pale-yellow color. Turn the mixer to the low speed setting and add in the Herbe de Provence oil, orange juice, orange zest, vanilla extract and salt.
  4. Using a large spatula, fold in the cake flour and baking powder and gently mix until no dried clumps of flour remains.
  5. Fold in the egg whites to the egg yolk batter in 3 separate batches and mix gently with the large spatula. Make sure not to overmix or the cake will deflate during the baking process
  6. Pour the batter into the cakepan and gently tap the pan onto the counter three times to release any trapped bubbles. Bake the cake for 25 -30 minutes or until a wooden skewer or sharp knife inserted into the center of the cake comes out clean.
  7. Let the cake cool on a wire rack. Separate into two layers using a large serrated knife and frost the cake with the Chocolate Orange Whipped Cream (recipe below).

(for the Chocolate Orange Whipped Cream)

  1. In a large bowl with a stand mixer attachment or hand mixer, whip the heavy cream and sugar together on high speed until soft peaks have formed. Do not overmix the cream as it will turn runny.
  2. In a small bowl, mix the gelatin and water together until well combined. Microwave the gelatin mixture for 20 seconds and continue to mix until the gelatin has dissolved. Immediately pour the gelatin mixture into the whipped cream and mix for 30 seconds on high speed until stiff peaks have formed.
  3. Using a spatula, fold the vanilla extract, orange zest and cocoa powder into the whipped cream and gently mix until well combined
  4. Refrigerate the whipped cream for at least 1 hour before using it to frost the cake.