Orange sponge cake

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   Prepare all products.

2. STEP 2

   

   Wash the orange well, remove the zest and squeeze out the juice.

3. STEP 3

   

   Divide the eggs into yolks and whites. Beat the yolks with half the sugar.

4. STEP 4

   

   Pour orange juice and add zest.

5. STEP 5

   

   Pour in the oil and stir with a mixer until smooth.

6. STEP 6

   

   Add baking powder and flour. Mix thoroughly so that there are no lumps.

7. STEP 7

   

   Beat egg whites with sugar until thick.

8. STEP 8

   

   Place the whites into the dough and mix slowly with a wooden spatula.

9. STEP 9

   

   Line the pan with parchment; it does not need to be greased. Pour in the biscuit dough and smooth it out.

10. STEP 10

    

    The biscuit is baked in the oven for about 25 minutes at 200 degrees.

11. STEP 11

    

    Remove the warm cake from the pan and remove the parchment paper. The orange sponge cake can be cut into pieces and served with tea, or used to make a cake. Bon appetit!

Comments on the recipe

Accident

20.10.2023

4.6

In the classic sponge cake recipe, vanilla sugar is added. Orange zest is a great idea!

Natalia M

20.10.2023

4.8

I decided to make a cake and started looking on the website for a suitable cake recipe. I liked the orange sponge cake. It seemed like an ordinary set of products, but the presence of orange juice was confusing, I didn’t know how it would behave in baking. I made the dough strictly following the description in the recipe. My orange was medium sized, but juicy. I removed the zest with a medium grater; I think this is the optimal shaving size. I squeezed out all the juice, then strained it through a strainer. The dough turned out fluffy, airy and tender. I baked the sponge cake in a ring with a diameter of 20 cm; I did not grease the bottom and walls with butter. This way the biscuit will be smoother and higher. Bake for 30 minutes until skewer comes out dry. It turned out to be 4 cm high. The cooled biscuit was wrapped in cling film and put in the refrigerator overnight. This technique works wonders! In the morning, my orange sponge cake was easily cut into three layers. It feels springy to the touch, does not break, does not crumble. The orange aroma is so strong and delicious! The biscuit is porous, juicy, and you don’t even need to soak it. Well, the taste is simply gorgeous! The cake will turn out very tasty!

Milana

20.10.2023

4.5

Ninel, thank you for another masterpiece! All your recipes are very easy to prepare, but at the same time very tasty! I'll definitely try it!

Milana

20.10.2023

4.5

Ninel, once again THANK YOU SO MUCH for the recipe!!! The result was simply something incredible, fragrant, tender and airy! Biscuit is a miracle! The only thing I want to clarify is one point: I had large and juicy oranges (one weighed 400g), I added the juice by eye. Please tell me how much ml of juice is needed?

Milana

20.10.2023

4.9

Made a cake from a biscuit. I didn’t soak it because it’s very delicate. The cakes were coated with Charlotte cream. It turned out very tasty!

Milana

20.10.2023

4.6

Amazing orange flavored cake!

Milana

20.10.2023

4.6

Ira, be sure to try it! It turns out a very tasty biscuit!