Orange Chocolate Sponge Cakes are light, airy individual treats that combine bright citrus zest with rich cocoa. Originating as a classic British afternoon tea staple, these delicate cakes highlight a timeless flavor pairing. They are traditionally served during cozy afternoon gatherings or as a simple homemade dessert.
Nutrient score: Low
Goodness for its calories, 25 to 100.
How is this worked out?
The nutrient score shows how much goodness a recipe gives for its calories, from 25 to 100. Every recipe gets at least 25. It is the same for everyone.
It adds up how much of 11 nutrients people need the recipe gives for its calories: protein, fibre, vitamins A, C and E, calcium, iron, potassium, magnesium, folate and zinc. Each counts up to a full day’s worth for the calories. It then takes points off for saturated fat, added sugar and sodium above a fair share for the calories.
75 and over: Excellent. 60 to 74: Very good. 45 to 59: Good. 35 to 44: Fair. 25 to 34: Low.
The formula (from the recipe’s values per 100 g):
- Share of the day: the recipe’s kcal per 100 g ÷ 2,000 (under 40 kcal per 100 g, such as a herb or tea, counts as 40 kcal).
- 11 nutrients to encourage: protein (50 g), fibre (28 g), vitamin A (900 mcg), vitamin C (90 mg), vitamin E (15 mg), calcium (1,300 mg), iron (18 mg), potassium (4,700 mg), magnesium (420 mg), folate (400 mcg) and zinc (11 mg). For each: amount ÷ (Daily Value × share), at most 1. Add them up.
- 3 nutrients to limit: saturated fat (20 g), added sugar (50 g) and sodium (2,300 mg). For each: amount ÷ (limit × share) − 1, only when above 0 and at most 3. Add them up.
- Result = 100 × (step 2 − 2 × step 3) ÷ 11, kept between 0 and 100.
- Score = 25 + 0.75 × result, rounded. The scale runs from 25 to 100 instead of 0 to 100: every edible recipe gets at least 25, and the order doesn’t change.
It follows the Nutrient Rich Foods index (NRF 9.3) with the U.S. FDA Daily Values for a 2,000 kcal day. Different from the published index: folate and zinc are added (11 nutrients instead of 9), the nutrients to limit count double and each at most three times its share, the 40 kcal floor, and the 25 to 100 scale. When some of the values it needs are unknown, the score is shown as “about”.
A recipe’s values are worked out from its ingredients, whose values are estimates.
Sources: Drewnowski A. Defining nutrient density: development and validation of the Nutrient Rich Foods index. J Am Coll Nutr. 2009;28(4):421S-426S; U.S. FDA, Daily Value on the Nutrition and Supplement Facts Labels.
A low score doesn’t make a recipe bad: treats and festive dishes have their place. Use the score to compare similar recipes. In the GapPlate app you also see how much of the gaps in your day a serving fills.
Units:
Ingredients
- 0.5 cup Unsalted butter (108 g)
- 0.75 cup White sugar (151 g)
- 1 tbsp Orange zest (6.7 g)
- 2 large Egg (100 g)
- 1 tsp Vanilla extract (4.7 g)
- 1 cup All purpose flour (130 g)
- 0.25 cup Cocoa powder (30 g)
- 1 tsp Baking powder (4.2 g)
- 1 pinch Salt (0.4 g)
- 0.25 cup Orange juice (62 g)
- 0.5 cup Dark chocolate chips (83 g)
- Ingredients in total: 678 g
- Weight lost in cooking: 83 g (mostly water boiling off)
- Net weight (cooked): 595 g · 6 servings of about 99 g
Method
- Preheat your oven to 350°F (175°C) and place 12 paper liners into a standard 12-cup muffin tin.
- In a large mixing bowl, combine 1/2 cup softened unsalted butter, 3/4 cup granulated sugar, and 1 tbsp orange zest, then beat with an electric hand mixer on medium speed for 2 to 3 minutes until pale, fluffy, and fragrant.
- Beat in 2 large eggs one at a time, mixing well after each addition, then stir in 1 tsp vanilla extract until completely smooth.
- In a separate medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1 pinch of salt until well mixed.
- Gently fold half of the dry flour mixture into the wet butter mixture using a silicone spatula, pour in 1/4 cup orange juice, and then stir in the remaining dry mixture just until no visible streaks of flour remain.
- Fold 1/2 cup dark chocolate chips evenly into the thick cake batter.
- Divide the batter evenly among the 12 prepared muffin liners, filling each roughly two-thirds full.
- Bake on the middle oven rack at 350°F (175°C) for 18 to 20 minutes, or until the tops spring back when gently pressed with a finger and a wooden toothpick inserted into the center comes out clean.
- Remove the tin from the oven and let the sponge cakes rest for 5 minutes before transferring them to a wire cooling rack; serve warm or at room temperature with a dust of powdered sugar or a twist of fresh orange peel.
Nutrition
| Nutrient | Per serving (99 g) | Per 100 g |
|---|---|---|
| Calories | 419 kcal | 423 kcal |
| Protein | 6.16 g | 6.21 g |
| Water | 14.8 mL | 15 mL |
| Sodium | 132 mg | 133 mg |
| Total Carbohydrates | 54.9 g | 55.4 g |
| Total Fat | 21.4 g | 21.5 g |
| Sugar | 33.1 g | 33.4 g |
61 more nutrients
Carbohydrates
| Nutrient | Per serving (99 g) | Per 100 g |
|---|---|---|
| Added Sugar | 31.6 g | 31.8 g |
Minerals
| Nutrient | Per serving (99 g) | Per 100 g |
|---|---|---|
| Iron | 3.13 mg | 3.15 mg |
| Calcium | 93.2 mg | 93.9 mg |
| Magnesium | 53.3 mg | 53.7 mg |
| Potassium | 226 mg | 228 mg |
| Iodine | 10.3 mcg | 10.3 mcg |
| Phosphorus | 130 mg | 131 mg |
| Zinc | 1.09 mg | 1.1 mg |
| Chloride | 75.2 mg | 75.8 mg |
| Selenium | 14.3 mcg | 14.4 mcg |
| Copper | 0.44 mg | 0.45 mg |
| Fluoride | 0.041 mg | 0.041 mg |
| Manganese | 0.6 mg | 0.61 mg |
| Molybdenum | 8.73 mcg | 8.8 mcg |
| Chromium | 5.91 mcg | 5.96 mcg |
Fats
| Nutrient | Per serving (99 g) | Per 100 g |
|---|---|---|
| Trans Fat | 0.59 g | 0.6 g |
| Saturated Fat | 12.7 g | 12.8 g |
| Cholesterol | 101 mg | 102 mg |
| Monounsaturated Fat | 6.23 g | 6.28 g |
| Omega-3 Fatty Acids | 0.11 g | 0.12 g |
| Polyunsaturated Fat | 1.04 g | 1.05 g |
| Omega-6 Fatty Acids | 0.56 g | 0.57 g |
| DHA (Docosahexaenoic Acid) | 30 mg | 30.2 mg |
| EPA (Eicosapentaenoic Acid) | 2.33 mg | 2.35 mg |
| ALA (Alpha-Linolenic Acid) | 0.12 g | 0.12 g |
| Arachidonic Acid | 56.9 mg | 57.4 mg |
| Medium-Chain Triglycerides | 1.26 g | 1.27 g |
| Omega-9 Fatty Acids | 6.12 g | 6.17 g |
Fibre
| Nutrient | Per serving (99 g) | Per 100 g |
|---|---|---|
| Fiber | 3.33 g | 3.35 g |
| Soluble Fiber | 0.75 g | 0.76 g |
| Insoluble Fiber | 2.84 g | 2.86 g |
Vitamins
| Nutrient | Per serving (99 g) | Per 100 g |
|---|---|---|
| Vitamin B12 | 0.18 mcg | 0.18 mcg |
| Vitamin D | 0.29 mcg | 0.29 mcg |
| Vitamin C | 6.63 mg | 6.69 mg |
| Folate (B9) | 39.7 mcg | 40 mcg |
| Niacin (B3) | 1.31 mg | 1.32 mg |
| Vitamin A | 148 mcg RAE | 149 mcg RAE |
| Thiamin (B1) | 0.14 mg | 0.14 mg |
| Vitamin B6 | 0.074 mg | 0.075 mg |
| Riboflavin (B2) | 0.18 mg | 0.18 mg |
| Pantothenic Acid (B5) | 0.44 mg | 0.44 mg |
| Vitamin E | 0.72 mg | 0.72 mg |
| Vitamin K | 2.51 mcg | 2.53 mcg |
| Biotin (B7) | 4.29 mcg | 4.32 mcg |
| Beta-Carotene | 44.1 mcg | 44.5 mcg |
Others
| Nutrient | Per serving (99 g) | Per 100 g |
|---|---|---|
| Choline | 63.9 mg | 64.4 mg |
| Leucine | 505 mg | 509 mg |
| Lysine | 319 mg | 321 mg |
| Polyphenols | 492 mg | 496 mg |
| Methionine | 135 mg | 136 mg |
| Oxalates | 51.6 mg | 52.1 mg |
| Threonine | 244 mg | 246 mg |
| Tryptophan | 93.2 mg | 93.9 mg |
| Valine | 327 mg | 329 mg |
| Flavonoids | 207 mg | 209 mg |
| Histidine | 155 mg | 157 mg |
| Lutein / Zeaxanthin | 0.097 mg | 0.097 mg |
| Lycopene | 0 mg | 0 mg |
| Phenylalanine | 330 mg | 333 mg |
| Purines | 115 mg | 116 mg |
Proteins
| Nutrient | Per serving (99 g) | Per 100 g |
|---|---|---|
| Isoleucine | 284 mg | 286 mg |
Worked out from the ingredients with the GapPlate food library, per 100 g of the cooked dish. Estimates, not medical advice.
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