C07 : ORANGE SPONGE CAKE

To achieve a light and fluffy orange sponge cake, it's crucial to whisk the egg whites with cream of tartar until stiff peaks form. This incorporates air into the mixture, giving the cake its airy texture. Additionally, gently folding the egg white mixture into the combined ingredients helps maintain that fluffiness.

Yes, you can make a gluten-free version of this orange sponge cake by substituting the sponge cake mix and supreme cake flour with gluten-free alternatives. Look for gluten-free cake mixes and flours made from almond or coconut to maintain the cake's texture while accommodating a gluten-free diet.

To store leftover orange sponge cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. If you want to keep it longer, consider freezing the cake. Just ensure it's well-wrapped to prevent freezer burn.

If you don't have orange paste, you can substitute it with an equal amount of fresh orange juice or orange zest for a natural flavor. Alternatively, you can use orange extract, but use it sparingly as it can be more concentrated than paste.

Orange sponge cake pairs wonderfully with a variety of accompaniments. Consider serving it with whipped cream, a light orange glaze, or fresh berries for added flavor. A scoop of vanilla ice cream or a dollop of citrus-flavored yogurt can also enhance the dessert experience.