This soft orange sponge cake is made with freshly squeezed orange juice and grated orange zest, it has a very rich and nice orange fragrant. Grease and line round baking pan with parchment paper then preheat the oven to 180°C. 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. 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 the countertop for a few times to burst large bubbles.
Pour batter into baking pan, tap baking pan again for a few times. Bake at 180°C/355°F and bake for 25 to 30 minutes, or until fully cooked. 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. Unmould the cake and set aside on wire rack until completely cooled.
- 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 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 the oven and unmold onto a plate. Let cool to room temperature and serve.