Jaffa sponge

Preheat oven to 180°C. Brush 2 shallow, round 20cm cake pans with the melted butter to lightly grease. Line the bases with non-stick baking paper.

Use clean electric beaters to whisk the egg whites in a medium mixing bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking until the mixture is thick and glossy. Whisk in the yolks until just combined.

Sift the flour and cocoa together over the egg mixture. Pour the milk and oil down the side of the bowl. Use a large metal spoon to gently fold in until just combined.

Pour the mixture evenly into the lined pans and bake in preheated oven for 15-18 minutes or until a skewer inserted into the centre of the cakes comes out clean. Turn the cakes onto wire racks to cool completely.

Meanwhile, to make filling, place the cocoa, sugar and water in a bowl. Mix until smooth. Add the Frð»che and orange rind, and mix well.

Spread 1/2 the filling over 1 cooled cake and top with the other cake. Gently press together. Spread the remaining filling over the top and sprinkle with the chocolate.