Orange Sponge cake

IMG_9574.jpgorangespongetopview

 

Time to unmould..

Time to unmould..

Orange sponge cake

Ingredients:

6 large egg yolks
70g oil
100g orange juice
90g cake flour
1/2 tsp salt
Zest of one orange

6 egg whites
100g sugar
1/4 tsp cream of tartar

Method:

1. Line the bottom an 8″ round pan. Preheat oven to 155C
2. Sift flour and salt together.
3. Beat egg yolks, oil together until combined before adding orange juice and zest.
4. Stir in the flour. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till soft to firm peaks but not stiff.
6. Fold in 1/3 of the meringue into the yolk batter with a hand whisk. Add another 1/3 and fold until almost combined. Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up. Keep at it until no streaks of yolk batter can be seen.
7. Pour into prepared pan and bake with a water bath at 155C for 70-75 minutes or until cooked.
8. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
9. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

 

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Nov 2016

90 Comments »

  1. Yuwadee Jimm said

    How much quantity by centimeters of water to fill in the pan before putting cake mold on it by water bath baking till its done??

    Like

    • jeannietay said

      just put your baking pan into the water and pour water up to about 1.5 cm level.

      Like

  2. Carol wong said

    Why did my cake crack on the top. Is the oven too hot ?

    Like

    • jeannietay said

      yes oven too hot and possibly your meringue is too stiff.

      Like

      • Carol wong said

        Thank you Jeannie๐Ÿ˜Š I will definitely try again.๐Ÿ‘

        Like

  3. ChuiLan said

    Why is it the top of my cake isn’t smooth? It’s like old skin.๐Ÿ˜ฆ

    Liked by 1 person

    • jeannietay said

      Try to bake till the crust is nicely brown like most of my cakes.

      Like

  4. huiyi said

    Hi why when i invert the cake tin once its out from oven, the whole cake dropped. the sides of the cake won’t hold on the cake tin. now my cake looks like a big pancake๐Ÿ˜ฆ

    Liked by 1 person

    • jeannietay said

      You wish to invert it to cool? or to tear off the paper lining!. best you invert on a non stick board then invert back up to cool on rack. If dropped out, that’s due to underbaking.

      Like

  5. Lily said

    Hi Jeannie

    I have tried the some of your sponge cake recipes, the texture is moist and fluffy with your tips and guidance. I have noticed that my cakes usually has condensation formed at the bottom lining of the cake. I did invert the cake for a few minutes before turning it right up to cool down completely. Can you please advise how do I avoid this? Thanks Lily

    Like

    • jeannietay said

      Put it back into the oven with the cake standing up right on a baking paper, then put on the oven rack to dry with the residual heat. If oven already cooled down, then on at 100C and bake for 5-10 minutes until cake is dry to the touch.

      Like

      • Lily said

        Thanks heaps. You have been a great help. My mom loves the texture of the cake๐Ÿ™‚.

        Like

      • jeannietay said

        Glad to hear that.

        Like

  6. Janice Khoo said

    I have tried your orange sponge cake & bake on 160c for 70mins. It looks good when it is hot but it drop when it is cold! Can you pls advise me!

    Liked by 1 person

    • jeannietay said

      It’s still not cooked enough. Bake longer a bit

      Like

  7. Chris said

    Hi Jeannie, sponge cake need to bake in steam-bath? Can we bake it normally?

    Like

    • jeannietay said

      Can, but reduce your temperature and bake longer

      Like

  8. biggie said

    Hi Jeannie, i notice most of your cake surface have a very smooth surface which is very impressive and appetising. As i hv try baking cakes everytime the top of the surface crack and tht’s sucks. BTW did you touch up the images with PHOTOSHOP!!! hahahaha…..
    What’s the secret of it….

    Liked by 1 person

    • jeannietay said

      Why don’t you try touching up and see if your cake can look smooth? THe secret is to bake at the correct temperature and make sure it rises slowly and evenly and most importantly cooked through.

      Liked by 1 person

  9. Doreen Chui said

    I tried for the first time. Very successful. Thank you for sharing. Hugs

    Liked by 1 person

  10. smilz creation said

    Pls what can I use to substitute cream of tarta . Don’t really know about it. Tnks dear

    Liked by 1 person

    • jeannietay said

      You can use 1 tsp of lemon juice

      Like

  11. Nancy said

    Can you have tha recipe an spanish please a capo tinks i can anderstand tks

    Like

    • jeannietay said

      Sorry Nancy I don’t understand spanish. Perhaps you can use google translate to help you.

      Like

  12. Diana said

    Jeannie, I have successfully made this ogura cake following your recipe. I like the softness of the cake. I want to use this method to make a 7″ rainbow cake. Since the layer is thinner, can you advise how long do I bake it at? I have a small oven, while one layer is baking, can the batter wait for its turn next? While waiting, is it going to affect the batter? Thanks

    Like

    • jeannietay said

      You have to experiment with your oven, usually I bake swissroll on higher temperature for 12-15 minutes so you might want to try shorter timing since 7″ is much smaller. Am not sure about letting the batter sit outside for too long though. Have not tried it.

      Like

  13. Jazreel said

    I tried twice following your recipe closely. Pour it into 8″ round pan about 2/3 full but still have excess enough for a smaller tin. My meringue too much? I’m using 6 eggs of 55-60g each. Please advise.

    Like

    • jeannietay said

      you probably ovrbeat your meringue.

      Like

  14. Hamtaas said

    why don’t u put butter then how long can we keep our cake

    Like

    • jeannietay said

      You can use butter if you wish. Keep in fridge for 2-3 days should be ffine.

      Like

  15. Fanny Sia said

    hi Jeannie, I m very new in baking. my oven got 3 racks, so which rack should I use to bake the cake?

    Like

  16. Elena said

    What oil do you use?

    Like

  17. hemlata mehta said

    Hi dear, thansd for the recipe. Is there any subsitute for eggs.

    Like

    • jeannietay said

      No! this cake depends on meringue to rise

      Like

  18. Ai Lin said

    Hi Jeannie, do you grease the side of the cake pan?

    Like

    • jeannietay said

      Yes, I did, to facilitate easy unmolding. If don’t want to grease also can, just run a thin knife around the pan before unmolding.

      Like

  19. Sharon Looi said

    Hi Jeannie, your cake looks really good. I intend to try baking it but would like to know what water to use for the water bath, hot or room temp.?

    Like

  20. […] Orange Sponge Cake Recipe is here […]

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  21. Elaine Teo said

    Hi Jeannie, my cake always come out wet on top. what is the cause? thanks.

    Like

  22. MAIMAI said

    Hi Jeannie,

    If I plan to bake this into 7″ how much ingredients shld it be? And how long do you think I should bake it for?

    Thanks in advance for your answer๐Ÿ™‚

    Like

    • jeannietay said

      go to the conversion page

      Like

  23. hiu pei san said

    r u using non stick cake pan or stick cake pan for baking this cake ?

    Like

    • jeannietay said

      stick non removable base pan

      Like

  24. sizwe5505 said

    Hi jennie
    Can I use self rising flour instead of cake flour and can I cut on the orange juice with water or milk

    Liked by 2 people

    • jeannietay said

      Yes to all your queries, please feel free to do your own modifications. Don’t have to follow my ingredients exactly.

      Like

  25. Jasmine Wee said

    Hi Jennie
    Can I use vegetable oil instead of corn oil? Please advise.
    Thank you in advance.

    Like

  26. Florence said

    Hi, if I wish to frost this cake, what type or flavour of frosting would you recommend? Would a buttercream frosting be too heavy and make this cake sink?

    Like

    • jeannietay said

      You can use whipped cream or Swiss Meringue Butter cream or even cream cheese frosting! Yum!

      Like

  27. Susanna said

    Hi jeannie,
    Can you confirm your oven temperature is 155C fan forced or 155C bottom and heat ?

    Susanna

    Like

    • jeannietay said

      it’s 155C top and bottom no fan

      Like

  28. Susanna said

    Thks for your quick reply, Jeannie! ๐Ÿ˜Š

    Like

  29. Maharani Lawira said

    Hi juat wonder 70 gram oil is it equal to 70ml ?

    Like

  30. Vangie said

    Why no baking powder?

    Like

  31. Rosalind said

    Hi Jeannie, used your recipe today n the outcome was awesome! Though i didn’t achieve a tall cake but it was d softest cake I’ve ever baked! Was almost like eating cotton candy…soft n fluffy!!! Thanks 4 sharing your recipe!

    Liked by 1 person

    • jeannietay said

      Glad you like it, keep baking and you will be able to get better looking cakes:D

      Like

  32. Sue said

    Hi Jeannie !
    If I’m to convert the recipe to 6inch pan using your conversion table as provided on another link, what temperature and how long should I be baking the cake ? Same temperature for 8 inch Pan or specific temperature for 6inch (as it’s smaller ) ?

    Liked by 1 person

    • jeannietay said

      you can use same temperature/time but check the cake towards the end of baking for signs of cracking. Lower the temperature if that happens.

      Like

  33. Yen said

    Hi Jeannie,
    I love the texture of the cake after taking out of the oven, its is 3 cm higher than the mold and very soft but it drops or even collapses when take out just 3 minutes later? could you help me to find the reason. The oven temp is 155C and bake 80′. Thank you.

    Like

    • jeannietay said

      Press lightly on the cake when the time is up. If it doesnt bounced back and still squishy, you need to bake it longer.

      Like

    • jeannietay said

      Oh and 3cm higher than the mold indicates that your meringue is too stiff hence the huge rise or your temperature is too high but I suspects it’s the meringue.

      Like

      • Yen said

        Thank you so much, i did try again and it was better๐Ÿ™‚

        Like

      • jeannietay said

        Keep baking and soon you will get perfect cakes!:D

        Like

  34. nancie said

    hi Jeannie, Its impossible to buy cake flour where I live. Can I use low gluten flour or gluten -free flour ? Please advise, thank you

    Like

    • jeannietay said

      Use low gluten flour .

      Like

  35. Gueyling said

    Its super soft n moist, just can’t believe that I have found u finally ๐Ÿค—๐Ÿ‘

    Liked by 1 person

    • jeannietay said

      Oh, didn’t realize I am so difficult to find, I thought I am everywhere lol!

      Like

  36. somya said

    Hi can u give vedio of this cake pls

    Like

    • jeannietay said

      It’s pretty straight forward, similar to chiffon cake.

      Like

  37. Tammy said

    1/2 salt is that cup or Wat

    Like

  38. carol.williams said

    can I use freshly squeezed orange juice.

    Like

    • jeannietay said

      yes, that’s what I used.

      Like

  39. carol.williams said

    Great result, second time round! Thanks Jeannie.Tastes great as well.

    Liked by 1 person

  40. Emily said

    Hi Jeannie, after trying your recipe, I no longer fear of baking sponge cake using water bath method. Your recipe instructions is clear and easy to follow. The sponge cake is cotton soft, light with nice golden colour. Thank you for the awesome recipe!

    Liked by 1 person

    • jeannietay said

      So happy to hear that! Happy baking!

      Like

  41. kim said

    Hi Jeannie, are you using the 60g egg? Can use non-stick pan for sponge cake? Thanks!

    Liked by 1 person

    • jeannietay said

      I used 65g eggs. Normal pan is recommended.

      Like

      • Kim Lee said

        Thanks Jeannie. Why did the sponge rise nicely but upon removal from oven, it dropped back? So frustrating. My 2 attempts all like that. I tried ypur gula melaka sponge cake recipe. I used 60g eggs, your 6 eggs recipe. Thanks again.๐Ÿ˜Š

        Like

      • jeannietay said

        Beat the meringue to firm peaks and adjust your temperature so the cake doesn’t rise too much over the rim. Otherwise when cooled, it will sink back too much causing your top to be wrinkly as well. Bake till the crust is golden brown.

        Like

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