Want to prepare a quick and simple cake for the snack? This sponge cake is fluffy and has the delicious and pleasant orange aroma! You gonna love the taste, try it you won’t regret…
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Eggs - Provides structure and moisture and help the cake rise.
- Granulated sugar - Sweetness and flavor.
- All-purpose flour - Give consistency and is the base of the dough.
- Orange juice and orange zest - Adds a very nice fresh flavor.
- Baking powder - Help the cake rise.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE ORANGE SPONGE CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and dust with some flour.
Step 2: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
Step 3: Beat the egg yolks together with the sugar and the orange zest until obtain a creamy and homogeneous mixture. Pour the orange juice and beat for 1 to 2 minutes to incorporate. Add the flour mixed with the baking powder and beat until a homogeneous mixture. Finally, fold gently with a spatula the whipped egg whites.
Step 4: Pour the mixture into the prepared pan and bake about 25 to 30 minutes.
Step 5: Remove the cake from oven and unmold onto a plate. Let cool to room temperature and serve.
TIPS FOR ORANGE SPONGE CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Orange sponge cake
Want to prepare a quick and simple cake for the snack? This sponge cake is fluffy and has the delicious and pleasant orange aroma! You gonna love the taste, try it you won’t regret…
3.75 from 4 reviews
- 4 eggs
- 150 grams (2/3 cup) granulated sugar
- 125 grams (about 1 cup) all-purpose flour
- 100 ml (1/2 cup) orange juice
- Orange zest
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with margarine and dust with some flour.
- Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
- In an electric mixer, beat on medium speed the egg yolks together with the sugar and the orange zest until obtain a creamy and homogeneous mixture. Pour the orange juice and beat for 1 to 2 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous mixture. Finally, fold gently with a spatula the whipped egg whites.
- Pour the mixture into the prepared pan and bake until it starts to gain color (just like on the picture) and in the middle is a little bit higher than the rest of the cake, about 25 to 30 minutes (the time depends on the oven).
- Remove the cake from oven and unmold onto a plate. Let cool to room temperature and serve.
