This Orange Sponge Cake is made with freshly squeezed orange juice and grated orange zest, it has a very rich and nice orange fragrant. This recipe uses separated-egg method, the sponge cake is fluffier and more spongy.
Orange Sponge Cake is great to be used for making birthday cake, it is also great to be served on its own.
Check out other popular sponge cake recipes from us: Pandan Sponge Cake, Vanilla Sponge Cake, Chocolate Sponge Cake, Coffee Sponge Cake
CHINESE VERSION: 香橙海绵蛋糕
Orange Sponge Cake | MyKitchen101en
Ingredients for Orange Sponge Cake:
Ingredients for batter:
- 4 egg yolks (grade A/size: L, room temperature)
- 50 g fine sugar
- ⅛ tsp fine salt
- 50 g corn oil (or other vegetable oil)
- 70 ml freshly squeezed orange juice
- grated orange zest of 4 oranges
- 120 g cake flour
- 1 tsp baking powder
- ⅛ tsp baking soda
Ingredients for meringue:
- 4 egg whites (grade A/size: L, room temperature)
- ¼ tsp cream of tartar
- 60 g fine sugar
Directions:
1 Grease and line 9-inch (23-cm) round baking pan with parchment paper.
2 Preheat oven to 160°C/320°F (you may add in a tray of water, about 2 cups, to increase the humidity, which helps cake bake evenly).
3 For meringue: Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white. When the meringue begins to look glossy, stop and check after beating for every 10 seconds, stop when it has reached the stiff peaks, do not over whip.)
4 Combine egg yolks, sugar and salt, beat until thick. Add in corn oil, beat until combined. Add in grated orange zest and orange juice, mix until well blended. (Reminder: Wash the skin of oranges thoroughly before grating the zest. Mix 1 part of distilled vinegar and 3 parts of water in a plastic basin, soak the oranges for 20 minutes. Gently brush using a clean fishnet washer or dishwasher brush, then rinse thoroughly with running water. )
5 Sift together cake flour, baking powder and baking soda. Sift again into egg yolk mixture, mix until combined.
6 Add meringue to batter in 3 batches, mix gently using a balloon whisk.
7 Fold gently until well mixed using spatula, then tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
8 Pour batter into baking pan, tap baking pan again for a few times.
9 Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. Do not open the oven door during the first 30 minutes of baking or the cake might collapse when out of oven.)
10 Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).
11 Unmould Orange Sponge Cake and set aside on wire rack until completely cooled.
Orange Sponge Cake
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Equipment
- 1 9-inch (23-cm) round baking pan
Ingredients
Ingredients for Orange Sponge Cake:
- 4 egg yolks grade A/size: L, room temperature
- 50 g fine sugar
- ⅛ tsp fine salt
- 50 g corn oil or other vegetable oil
- 70 ml freshly squeezed orange juice
- grated orange zest of 4 oranges
- 120 g cake flour
- 1 tsp baking powder
- ⅛ tsp baking soda
Ingredients for meringue:
- 4 egg whites grade A/size: L, room temperature
- ¼ tsp cream of tartar
- 60 g fine sugar
Instructions
- Grease and line 9-inch (23-cm) round baking pan with parchment paper.
- Preheat oven to 160°C/320°F (you may add in a tray of water, about 2 cups, to increase the humidity, which helps cake bake evenly).
- For meringue: Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold).
- Combine egg yolks, sugar and salt, beat until thick. Add in corn oil, beat until combined. Add in grated orange zest and orange juice, mix until well blended.
- Sift together cake flour, baking powder and baking soda. Sift again into egg yolk mixture, mix until combined.
- Add meringue to batter in 3 batches, mix gently using a balloon whisk. Fold gently until well mixed using spatula, then tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
- Pour batter into baking pan, tap baking pan again for a few times.
- Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean).
- Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).
- Unmould Orange Sponge Cake and set aside on wire rack until completely cooled.
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