Preheat the oven to 180C/350F/gas mark 4
Use two 18cm/7 inch sandwich tins.
Grease and line the sandwich tins. Put the bran into a basin, add the orange juice and allow to stand for 30 minutes.
Cream together the butter, sugar and orange rind until soft and light. Add four tbs. of the double cream to the mixture. Sift the flour into the mixture then add the soaked bran with any orange juice left. Fold gently and carefully into the creamed mixture. Divide the mixture between the prepared tins and bake just above the centre of the oven for approximately 25 minutes or until firm to the touch. Turn the sponges out of the tins and allow to cool.
Cover one sponge with the marmalade; whip the remainder of the cream, spread a little over the marmalade, top with the second sponge.
Melt the carob chips or bar in a basin over hot water; spread over the top of the sponge and decorate with the remaining cream.
