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Spider web cake

This zesty orange sponge cake makes a real party piece.

orange round cake with white icing spiderweb and candy spider
Serves
16
Price*
£0.40 Per Serving
Ready in**
1 Hour(s) 40 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 326 calories, which is 18 percent of your reference intake for calories.
The sugar is rated High with 42.6 grams, which is 50 percent of your reference intake for sugar.
The fat is rated Med with 11.6 grams, which is 17 percent of your reference intake for fat.
The saturated fat is rated High with 6.8 grams, which is 34 percent of your reference intake for saturated fat.
Salt is rated at High with 0.4 grams, which is 10 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
1,365KJ
326KCAL
18%
FAT
Med
11.6g
17%
SATURATES
High
6.8g
34%
SUGAR
High
42.6g
50%
SALT
High
0.4g
10%
of your reference intake
Typical energy values per 100g: 1,365kJ/326kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 50g plain flour
  • 225g self raising flour
  • 225g butter, softened
  • 225g caster sugar
  • 4 large free range eggs
  • Zest of 2 oranges, grated
  • 2 tbsp orange juice
  • 5 level tbsp apricot jam
  • Home 2 Bake Colouring Gels, in red and yellow
  • 750g White Ready to Roll Icing
  • Icing sugar for rolling out
  • Asda White Piping Icing
  • Asda Chosen by you Dark Chocolate
  • Quality Street Matchmakers
  • Asda Chosen by you White Chocolate
  • Cadbury's Chocolate Marshmallows

How to make it

  1. Preheat the oven to 160C/ 140C Fan/Gas 3. Grease a 23cm loose-based cake tin and line with baking paper.
  2. Sift the flours together. Beat the butter and sugar together in a bowl until soft and creamy.
  3. Beat in the eggs, one at a time, adding 1 tbsp flour with the last two. Fold in the rest of the flour, plus the orange zest and juice. Transfer to the tin, level the top and bake for 50 minutes or until the middle springs back when pressed and a skewer inserted in the middle comes out clean. Cool on a wire rack.
  4. Melt the jam in a pan, then push through a sieve to remove lumps. Put a plate upside down on top of the cake, then flip it over. Brush the top and sides with jam.
  5. Add red and yellow colouring to the icing to make orange, kneading it together until you have an even colour. Roll out on a surface dusted with icing sugar to make a 29cm round.
  6. Using the rolling pin to support it, carefully lift the icing and drape it over the cake. Dust your hands with icing sugar and smooth the icing in place, massaging the sides with dusted hands.
  7. Draw a web on top with piping icing and place a scary spider in the web.
  8. Break some quality street matchmakers into three pieces and stick two of these shorter pieces together with melted chocolate to make 8 bent legs per spider. Put on a tray to set.
  9. Melt a few squares of white chocolate and using a piping bag and a teaspoon, drop small blobs onto another tray to make eyes. Leave to set, then drop a drip of dark chocolate in the centre of each eye. Leave to set and carefully transfer to a plate.
  10. Put some Cadbury's chocolate marshmallows on the tray, leaving a gap between each of the legs. Put a small blob of dark chocolate in the middle of each and stick on the eyes and legs.
  11. Leave it to set. Save one spider to go on the spider's web cake and serve the rest separately. Also serve the leftover marshmallows and matchmakers separately.