This delicious orange sponge cake is super soft, made with oil and not butter which makes this soft stay soft for a long time even when it’s refrigerated. Add three-room temparature eggs into a large mixing bowl and lightly beat them with a hand whisk then start adding in the sugar little by little while mixing it on low speed.

Beat the mixture until the sugar is well combined, this recipe uses eggs as the leavening agent so make sure you whip the eggs until fluffy and it has increased in volume. Add the olive oil little by little and beat in for about a minute to incorporate the mixture. Add the milk and beat it in just a little to integrate with the other ingredients then pour the orange juice over the mixture together with orange zest and mix everything really well.

Sift all-purpose flour and yeast add the dry ingredients to the wet and using a hand whisk, fold everything in until you get a smooth batter with no lumps. Since we used eggs to develop the structure of this cake, make sure you do not overbeat the egg and break the structure because that will result in a stiff cake.

Pour the batter into an 18 cm parchment-lined baking tin and bake in a 350 degrees Fahrenheit preheated oven for 45 minutes. Once the cake is out of the oven, let it sit for 10 minutes before unmoulding it, if you take the cake out of the tin while still hot chances of it breaking are high so make sure the cake is slightly cooled before removing it from a wire rack to cool completely.

This will be one of the most tender orange cakes you will ever bake with a rich flavour from the orange juice and orange zest.


  • 2 cups (250 g / 8 Oz) flour
  • 3 large eggs
  • 1 cup (200 g / 7.1 Oz) of sugar
  • 100 ml olive oil or any flavourless oil
  • 125 ml of milk
  • 70 ml of orange juice
  • Zest of one orange
  • 12 grams yeast