Orange Sponge Cake
Light, moist, and refreshingly sweet
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Estimated Time
- Preparing 30 min
- Cooking 40 min
Nutritions / Serving
-
Energy173 kCal
-
Carbs26 g
-
Protein4 g
-
Fat6 g
Serves 6.
Ingredients
- Cake Flour 90 g
- Egg 3 pc
- Granulated Sugar 90 g
- Cooking Oil 25 g
- Orange Juice 35 g
- Orange Zest 5 g
Preparation
Grease a 6-inch round cake mold evenly with butter (additional amount). Cut parchment paper into appropriate shapes and firmly line the bottom and sides of the mold.
In a small heatproof container, combine orange zest, vegetable oil, and orange juice.
Crack three eggs into a large mixing bowl.
Preheat the oven to 160°C (320°F).
Making the Cake
Heat water in a small pot to 70–80°C (when bubbles form at the bottom and steam starts rising).
Place the mixing bowl with eggs over the pot for a double boiler method. Continuously whisk the eggs until the temperature reaches around 40°C (104°F).
Remove the bowl from the heat and place the container with orange zest, oil, and juice into the warm water to keep it heated.
Add all the granulated sugar to the eggs and beat at high speed using an electric mixer. Rotate the mixing bowl while beating until the batter becomes fluffy, pale, and thick. When lifting the mixer, the batter should drip slowly without immediately blending back in.
Switch to medium-low speed and continue beating until the batter is smooth, glossy, and holds its shape for at least 15 seconds when dripped.
Sift the flour into the batter in two batches. Each time, sift evenly over the surface and gently fold with a spatula or hand whisk until no dry flour remains visible.
Take the heated orange mixture out of the water. Scoop out an equal amount of batter and mix thoroughly into the liquid.
Pour the combined mixture back into the main batter and gently fold until fully incorporated.
Pour the batter into the cake mold. Lightly tap the mold on the table to release large air bubbles. Bake in the preheated oven for 35–40 minutes.
Once baked, tap the cake pan firmly on the table to release steam. Remove from the mold using the parchment paper and place it on a wire rack to cool completely.
Discussion
The eggs should weigh approximately 55–60g each, or use about 150g of beaten egg liquid.
To make a classic sponge cake instead, omit the orange zest, replace the orange juice with milk, and use butter instead of vegetable oil. This version is ideal for frosting and decorating.
The mixing bowl should be large enough since all steps are done in a single bowl.
In cold weather, egg batter may cool down too quickly, affecting the beating process and cake volume. To prevent this, maintain a 30–40°C warm water bath throughout and add the sugar in 2–3 batches.
Start with high speed to incorporate air and expand the volume, then switch to medium-low speed to break down large bubbles, ensuring a fine and stable texture. This prevents deflation during mixing and results in an evenly structured cake.
The mixing time depends on your mixer’s power. Mine takes about 8 minutes on high speed and 4 minutes on low speed to reach the ideal consistency.
The small amount of batter mixed with the liquid will deflate, so don’t worry about being too gentle when combining. However, ensure it is thoroughly mixed before folding it back into the main batter, or the cake may collapse.
The final folding step requires at least 70–80 strokes to ensure even mixing. Otherwise, the water-oil mixture may rise to the surface and create a sunken center during baking.
In my experience, a hand whisk works better than a spatula for evenly folding the flour into the batter.