Hazelnut and Orange Cake with Orange Anglaise and Mascarpone Caramel Cream

This is a very light cake. You’ll notice there’s no flour in the ingredients; the sponge is set by the egg yolks and whisked egg white. It’s also best eaten at room temperature. This is because of the chocolate: if the cake is chilled, the chocolate sets and changes the texture, so keep this cake in an airtight container rather than refrigerating it.

The cake eats very well as a dessert with caramel mascarpone cream and an orange Anglaise sauce, so both of those recipes are included