This orange sponge cake is fluffy, light, quick and extremely easy to make. It's made with just 6 ingredients and only takes 35 min to bake!
This cake is truly the best orange cake recipe that you will ever eat. It's unbelievable light, fluffy and delicious.
Perfect for any occasion, this orange cake is so easy to make from scratch! All you need is a hand mixer, 6 basic ingredients and wait 35 minutes to bake in the oven. Despite only using simple ingredients, this cake will impress every time.
It's a soft and light orange cake, bursting with fresh orange flavor. If you need to brighten your day, the fresh flavors in this cake are just what you need.
It’s an easy recipe with amazing results! Enjoy this orange cake for a quick breakfast or dessert!
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 - Rising agent.
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 butter and line with parchment paper.
Step 2: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
Step 3: Using an electric mixer, beat on medium speed the egg yolks, sugar and the orange zest until obtain a creamy and homogeneous mixture.
Pour the orange juice and beat for 1 to incorporate.
Add the flour and the baking powder and beat until a creamy mixture.
Add the whipped egg whites and fold gently with a rubber spatula.
Step 4: Pour the cake batter into the prepared pan and bake for 35 minutes.
Step 5: Remove the cake from the oven and allow to cool for 25 to 30 minutes.
Step 6: Remove from the pan and place the cake onto a wire rack or serving plate. Allow to cool to room temperature and serve.
Step 7: Decorate the top of the cake with powdered sugar and thin orange slices.
RECIPE TIPS
Use these two techniques to know when a cake is done: Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.
Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.
1. If the top of the cake starts too brown too much, reduce the oven temperature and cover the cake with aluminum foil.
2. When placing the cake in the oven, make sure the oven is not 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 rate (in this case, what often happens is that the cake sinks in the middle).
If the oven is very hot, leave the oven door open until the temperature drops a little.
3. Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.
4. When the cake is done, do not open the oven door all the way. Leave the door slightly open and wait 5 to 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).
FREQUENTLY ASKED QUESTIONS
How long to cool a cake before removing from pan?
It may vary depending on the type of cake, pan and kitchen temperature. For most cakes, allow to cool about 25 to 30 minutes to ensure the cake doesn't fall apart.
After this initial cooling period, you can also run a knife along the edges of the cake to loosen it from the sides of the pan.
How do you store this cake?
Allow the cake to cool completely before storing. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Place the wrapped cake in an airtight container or in a plastic bag (You can also cut the cake into slices and store individually).
Never store the cake at room temperature for more than 3 days. Beyond this time frame, it might start losing its taste and quality.
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with butter and line with parchment paper.
Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
Using an electric mixer, beat on medium speed the egg yolks, sugar and the orange zest until obtain a creamy and homogeneous mixture. Pour the orange juice and beat for 1 to incorporate. Add the flour and the baking powder and beat until a creamy mixture. Add the whipped egg whites and fold gently with a rubber spatula.
Pour the cake batter 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 35 minutes (the time depends on the oven).
Remove the cake from the oven and allow to cool for 25 to 30 minutes.
Remove from the pan and place the cake onto a wire rack or serving plate. Allow to cool to room temperature.
Decorate the top of the cake with powdered sugar and thin orange slices.
Food From Portugal was created with the aim of promoting Portuguese food to all corners of the world. Here you can find a little of everything, main dishes, side dishes, desserts, typical Portuguese food, quick and easy recipes and much more.
