Orange Sponge Cake

Previously, I have posted a few recipes for sponge cake.  However, this recipe is one of my favorites because the orange juice and orange zest gives this cake a special flavor. I think this cake can be a special gift for the holidays. Friends and family will think that you are a professional baker.

  

Ingredients:

1 cup of cake flour*

1 tsp baking powder

5 eggs, (yolks separated from whites)

1/2 cup sugar

Zest from 1 orange and orange juice (1/2 cup)

1 tsp lemon juice

1/4 cup melted butter or vegetable oil

Other items:

Parchment paper

1 cake pan

1 tbs soft butter

Pinch of salt

Directions:

Preheat oven to 350°.  Line the bottom of a 9 in. round or spring cake pan with parchment paper. Spread butter over the entire bottom of the cake pan.

Sift the flour and baking powder and add the orange zest.

Place the whites of 5 eggs in the bowl of a KitchenAid® stand mixer. Add salt and lemon juice and 1/4 cup of sugar.  Attach the whisk and turn the stand mixer to medium. Start beating the egg whites mixture until it stiff peaks (about 7 minutes). 

In another bowl, combine egg yolks, 1/4 cup sugar, oil, and orange juice and beat until well combined. Continue whisking mixture. Sift the flour into the egg and orange mixture. Continue to mix until incorporated.

Take small part of the egg white mixture and fold into the egg yolk mixture using the folding technique until there is no trace of the egg white. 

Continue to use the folding technique to blend in the white mixture with the egg-orange mixture. 

Gently mix them together until well combined. Pour the batter into the prepared cake pan.

 Bake in the oven for 35 to 45 minutes.

* Remove 2 tbs flour and replace with cornstarch