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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Orange Sponge Cake recipe is a delightful treat for any occasion. The combination of orange paste and the light, fluffy texture makes it a favorite among cake lovers. The recipe is straightforward and uses simple ingredients to create a delicious dessert. Perfect for tea time or as a dessert after a hearty meal.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix all ingredients from section A together until well combined.
Whisk egg whites from section B with cream of tartar for 1 minute, then gradually add sugar and continue whisking until stiff peaks form.
Combine the mixture from section A with the stiff egg whites from section B. Mix gently until well incorporated.
Pour the batter into a 10-inch round cake tin and bake at 160°C for 45 minutes.
Ensure the egg whites are whisked to stiff peaks for the best texture.
Use a gentle folding motion when combining the mixtures to retain the airiness of the batter.
Check the cake for doneness by inserting a toothpick; it should come out clean.
Can I use regular cake flour instead of supreme cake flour?
Yes, you can use regular cake flour, but supreme cake flour may give a finer texture.
What is the purpose of cream of tartar?
Cream of tartar helps stabilize the egg whites and ensures they whip up properly.
Can I substitute orange paste with fresh orange juice?
Fresh orange juice can be used, but the flavor may be less concentrated compared to orange paste.
What size cake tin should I use?
A 10-inch round cake tin is recommended for this recipe.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
