Orange Sponge Cake
A delightful orange sponge cake featuring a light and airy texture, perfect for celebrations or a sweet indulgence, enhanced with fresh orange juice and zest.
Ingredients
Main Ingredients
- 4 large large eggs, separated Ensure eggs are at room temperature.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup fresh orange juice Fresh juice is recommended for best flavor.
- 1 large Zest of 1 large orange
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- to taste Powdered sugar, for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk the egg whites until soft peaks form. Gradually add half of the sugar and continue whisking until the mixture is glossy and stiff.
- In another bowl, whisk the egg yolks with the remaining sugar until pale and thick. Add in the melted butter, fresh orange juice, and vanilla extract, mixing well.
- Gently fold the dry ingredients, including flour, baking powder, and salt, into the egg yolk mixture until just combined.
- Carefully fold in the whipped egg whites, being cautious not to deflate the mixture.
- Pour the batter into the prepared cake pan, smoothing the top.
Baking
- Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Notes
Serve plain or dusted with powdered sugar. This cake can be enjoyed with whipped cream, fresh fruits, or in layered variations.