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Classic orange sponge cake recipe

Classic orange sponge cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Orange cake

A light and airy sponge made the way sponges are meant to be made - with no butter and no baking powder. This is a dairy free sponge, too! Important: Make sure you start with room temperature eggs.

22 people made this

IngredientsServes: 8

  • 220g plain flour
  • 1/2 teaspoon salt
  • 6 large egg whites
  • 300g caster sugar
  • 6 large egg yolks
  • 1 drop orange oil (optional)
  • 6 tablespoons orange juice
  • 1 tablespoon orange zest

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4. Grease a 25cm cake tin and line with parchment.
  2. Sift together the flour and salt.
  3. Beat the egg whites until foamy. Gradually add 100g of caster sugar while beating.
  4. In another bowl, beat the yolks and add 200g of sugar. Beat well until the mixture is thick and lemon coloured. Stir in the orange juice and zest, then the flour mixture.
  5. With a rubber spatula, and using an 'over-and-under' motion, gently fold in 1/3 of the egg whites into the yolk mixture. Repeat with another third of the egg whites, then finally with the last third. Ensure you fold them in very gently.
  6. Tip the sponge mixture into the prepared tin. Bake for 35 to 40 minutes, and cool before slicing.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I thought it tasty nice and zesty. Me and my sister added butter icing mixed with orange juice on our sponge cake to make it more orangey.-25 Aug 2013

Lovely cake and so easy to make. I added icing made with orange juice to give it extra zing. Took it to a macmillan coffee event and it was a real hit.-17 Sep 2017

Orange Sponge Cake

Living in the Sunshine State means that we have an abundance of oranges. My favorite ones are the naval oranges. Peeling them is a breeze and they do not have seeds (always a disruptive pain when I just want to enjoy eating my orange). Spitting contests with seeds were fun, when I was 8 years old, but now the seeds just get in my way.

Joshua was in town last week, so I did not want to spend a great deal of time in the kitchen. We were going to a friend’s home for dinner, and I thought an Orange Sponge Cake sounded like a fabulous idea.

It is a very quick and easy cake to put together it does not bake for long and it is, simply, left to cool on the counter – upside down on the pan’s feet. Joshua and I ran an errand while the cake cooled and then headed back home as a friend of ours, Uncle Neil, was coming over to show us his latest toy, which turned out to be a very cool looking car.

As soon as Uncle Neil arrived, Joshua simply HAD to go for a test drive. I cleaned up the dishes from the cooking I had done and headed out the door with the two of them.

Who knew that in the 15 minutes we were gone, trouble was lurking at home? My Siberian cat, Harry, loves his miniature Schnoodle sister, Oreo. As a matter of fact, Harry is kind enough, on a regular basis, to knock off of countertops whatever Oreo indicates she would like to play with or snack on.

This particular day Harry went beyond the call of duty to please his sister. The three of us came back home to find Oreo eating the top of the Orange Sponge Cake. Oreo must have loved the golden top of the cake, because rather than eat all the way down to the bottom in one spot, she decided to eat all around the top of the cake.

For those of you who are concerned, Oreo and Harry are both still living, in spite of my less-than-kind thoughts at that moment. All the time I saved by baking my “quick and easy cake” was wasted as I had to go back to the grocery store to buy more oranges and bake another cake, semi-grumbling along the way.

Throughout the frustrating moments I did think to myself how wise I was that I had chosen such an effortless cake. In no time at all the new one was in the oven and the world was calm once again.

As I stared at all of the oranges, minus their rind, I decided to do something with the fresh fruit to serve with the cake. I sliced orange wedges, tossed them with strawberries and macerated the fruit with Grand Marnier and confectioners sugar. Yummy!

Even though there were a couple of bumps in the road to make my Orange Sponge Cake, the end result was, thoroughly, enjoyed by my friends that night. Now, if I can only figure out a way to stop Harry from helping Oreo, my life would be as golden as the top of the cake.

Originally, back to the middle of the 18th century , the sponge cake was called Pâte Génoise, or Genoese pasta when the famous Genoese chef, Giobatta Cabona, was invited by the Genoese ambassador to go to Madrid and prepare a banquet for the Spanish court. He made an incredibly light cake that was named as pan di spagna to honor the court.

Over the years, the authentic recipe was slightly modified and simplified. Originally, the cake was made hot when all the ingredients were added to a bowl over boiling water (bain-marie or water bath). Nowadays, there are five methods for preparing sponge cake: two hot, two cold, and one with emulsifiers.

Classic sponge cake with jam and cream

  • ⅔ cup (100g) plain (all-purpose) flour
  • ½ teaspoon baking powder
  • 4 eggs
  • ½ cup (110g) caster (superfine) sugar
  • 75g unsalted butter, melted and cooled
  • ½ cup (125ml) single (pouring) cream
  • icing (confectioner’s) sugar, for dusting
  • 500g strawberries, hulled and roughly chopped
  • ½ cup (110g) caster (superfine) sugar
  • 1 vanilla bean, split and seeds scraped
  • 1 tablespoon white balsamic vinegar
  1. Preheat oven to 180°C (350°F). Lightly grease 2 x 20cm-round shallow cake tins and line them with non-stick baking paper. To make the quick strawberry jam, heat a large non-stick frying pan over medium heat. Add the strawberries, sugar, vanilla bean and seeds and stir until the strawberries start to soften and release liquid. Bring to the boil and cook, stirring occasionally, for 14–18 minutes or until thickened. Add the vinegar and stir well to combine. Remove from the heat, discarding the vanilla bean and allow to cool completely. Refrigerate until cold.
  2. Sift the flour and baking powder three times and set aside. Place the eggs and sugar in an electric mixer and whisk on high speed for 12–15 minutes or until pale, thick and tripled in volume. Sift half the flour mixture over the egg mixture and using a large metal spoon, gently fold to combine. Repeat with the remaining flour. Add the butter and gently fold to combine.
  3. Divide the mixture between the tins and gently smooth the tops with a palette knife. Bake for 14–18 minutes or until the sponges are springy to the touch and come away from the sides of the tins. Remove the cakes from the tins and cool completely on a wire rack covered with a tea towel. Whisk the cream until soft peaks form. Spread one cake with ¾ cup of the jam, top with the cream and sandwich with the remaining cake. Dust with icing sugar to serve. Serves 6.
Reader ratings (3.28)

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Think baking a cake is impossible while camping? Think again. With this recipe you don’t even need cake pans—each cake is baked individually in an orange, infusing the chocolate with citrus flavor. So grab your cake batter and tinfoil and start baking!

More more creative brownie ideas, see Chowhound’s brownie in a mug recipe.


  1. 1 Cut the tops off the oranges and scoop out the pulp.
  2. 2 Fill the oranges three-quarters of the way with the chocolate cake batter (or cake mix) of your choice, then put the orange tops back on and wrap each orange in aluminum foil.
  3. 3 Place directly onto the smoldering coals of the campfire, avoiding any intense flames, and cook for about 30 minutes, turning once or twice.

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Food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. Read our profile of Salvatore Bklyn, get our best ricotta recipes, and discover the differences between ricotta and cottage cheese.

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.

Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.

Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.

To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

Recipe Tips

To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling.

To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. Set aside to cool completely.

Orange Chiffon Cake

Orange Chiffon Cake Recipe &ndash Airy, light, cottony, and to-die-for orange sponge cake. You&rsquove got to make it!

Chiffon cake&mdashmuch like angel cake in the US (but tastes better)&mdashis one of the most popular cakes in Malaysia and Singapore.

Walk into any cake shops or supermarkets, you can always find various flavors of chiffon cake for sale.

Chiffon cake is prized for its very light, soft, and cottony texture.

Believe it or not, I was quite a Orange chiffon cake baker when I was in high school.

During one of my high school years, I remember my eldest sister-in-law started baking chiffon cake at home.

She had learned how to bake chiffon cake from her co-worker and started testing out the recipe.

I loved pottering in the kitchen, watching the preparation and baking process.

She started teaching me her recipe.

I remember vividly she had to beat the egg whites until soft peaks formed, during which she would turn the container with the egg whites upside down to test the readiness.

She cautioned me that if the egg whites were runny, the cake would fail.

The foamy texture of the egg whites mesmerized me&hellipI thought it was amazing that the egg whites defy gravity!

Soon after that, I started testing out her chiffon cake recipe, with great success.

While the most popular is pandan chiffon cake, I loved making orange chiffon cake.

My late aunt would always buy me oranges.

Once in a while, I would bake coffee chiffon cake and she would ask her friend from the coffee shop for some Nescafe coffee mix.

For a month or two, my favorite pass time was baking orange chiffon cake.

I loved the citrusy fragrance and the mild tangy flavor of orange chiffon cake.

As with many teenage obsessions, soon I found another hobby and I stopped baking.

Fast forward to many years later, the last chiffon cake I made was this lemon chiffon cake I posted many years ago.

If you asked me if I still remember my sister-in-law&rsquos recipe, the answer is a clear no.

However, I am happy that my contributor CP Choong is sharing her Orange Chiffon Cake recipe with us, which brings back many memories of my high school days.

Classic Sponge Cake

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A classic sponge cake recipe that works is useful in so many ways. Think afternoon teas, birthdays cue the jam, whipped cream and icing sugar and you are ready to take the cake. Anywhere!

Sponge cakes in the Thermomix run the risk of being quite rubbery, this recipe is perfect if I say so myself, because we don't over beat the batter. You need to be careful with that when making cakes. Thus the Interval or dough setting for such a short time, just to fold in the flour and not activate the gluten. I use this method with a lot of my cakes. I hope you love this one as much as I do!

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

  • 8 large eggs
  • 250 Grams Raw Caster SugarBUY
  • 1 Batch Cake Flour
  • 1 Pinch Pink Salt FlakesBUY
  • 30 Grams Butter melted BUY

Preheat oven to 170°C and place rack in the centre of the oven. Butter and line the base of two 21-centimetre cake tins.

Place eggs and sugar into the Thermomix bowl and whip 8 minutes/37°C/Butterfly/speed 3/MC off.

Whip 20 minutes/Butterfly/speed 3/MC off.

Add half the flour and salt to the Thermomix bowl and incorporate 6 seconds/Interval.

Pour in the melted butter then add the second half of the flour. Incorporate 12 seconds/Interval. Finish combining by gently folding with a silicone spatula.

Divide between prepared tins and bake 25–30 minutes or until golden and springing back when touched in the centre.

Sandwich with whipped cream and your favourite jam, dust with icing sugar or use as desired for anything you can think of!

Served with

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Frequently asked Questions

  • Question: What are the most popular cakes?
    Answer:The 10 Most Popular Cake Recipes of 2019Gooey Butter Cake. Sure, Gooey Butter Cake doesn’t look like much.Mahogany Cake with Ermine Frosting…. Do-Nothing Cake…. Chocolate Bumpy Cake…. New England Spider Cake…. Instant Pot Cheesecake…. Pumpkin Dump Cake…. Sweet Potato Pecan Cake…. More items…•Dec 27, 2019
  • Question: Which cake is the best cake in the world?
    Answer:Topping the bill is chocolate cake, pinging up almost 400,000 searches each month. Red Velvet takes second place with over 320,000 monthly searches across the globe, with Carrot cake taking up third position with over 300,000 searches.
  • Question: What ingredient makes a cake more moist?
    Answer:If you notice that a cake tastes too dry, add a little oil the next time you make it. My strawberry shortcake cake kept tasting a little too dry no matter what I did, so I added 2 Tablespoons of vegetable oil to the batter. It’s so moist!
  • Question: What are the classic cakes?
    Answer:Back to Basics: Our Best Classic CakesHummingbird Cake. Fresh golden pineapple and creamy banana lend their sweetness to this pecan-studded Southern favorite.Vanilla Buttermilk Cake with Chocolate-Buttermilk Frosting…. New York-Style Cheesecake…. Carrot Cake…. Strawberry Sheet Cake.Aug 24, 2017
  • Question: Which is the most tastiest cake?
    Answer:The results are in: Here are the top 50 cakes which taste users have been baking!Banana cake with cream cheese…. New York baked cheesecake…. Chocolate coconut cake…. Carrot and walnut cake…. Lemon yoghurt cake with syrup…. Chocolate mud cupcakes…. Flourless orange cake…. Vanilla cupcakes.Daugiau elementų…
  • Question: Which country is famous for cake?
    Answer:Poetically, Scotland is known as Caledonia which means &ldquothe land of cakes&rdquo. If you are wondering how a country which is famous for its pristine clear lakes became a country for some of the best cakes, then let us tell you that it was so because of its world-famous oatmeal cakes.2020-05-19

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WHY THIS RECIPE WORKSA perfect recipe for pound cake is hard to find.

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One month, when we ran a story by the food historian Laura Shapiro about the pernicious effects of boxed cake mixes on the American home baker, we decided to provide a small object lesson on the virtues of baking from scratch.

Pour the wet mixture into Cakes, and the second glazed cake the dry ingredients and gently comcan be placed on top, creating a laybine them together, stirring just until ered cake.