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

157 thoughts on “Orange Sponge cake

  1. huiyi

    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 pancake 😦

    Liked by 1 person

    • jeannietay

      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

  2. Lily

    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

  3. biggie

    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 2 people

    • jeannietay

      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

  4. Diana

    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

      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

  5. Jazreel

    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

  6. Sharon Looi

    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

  7. MAIMAI

    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 answer 🙂

    Like

  8. Florence

    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

  9. Rosalind

    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

  10. Sue

    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

      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

  11. Yen

    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

  12. Emily

    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

      • Kim Lee

        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.😊

        Like

      • jeannietay

        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

  13. Adina

    Hi Jeannie, my oven is a fan over – will it work if I bake in 135 C (20 C lower). Also, will it work if using 9” (23 cm) round pan? Thanks. 🙂

    Like

    • jeannietay

      Should work. The worse thing can happen is a cracked top 😂 Then you can adjust lower for the next bake. 9″ pan will yields a shorter cake but still ok.

      Like

  14. Lisa Teo

    Hi Jeannie, you bake such beautiful cakes! I love your recipes! I’ve tried out your Orange Sponge cake & the Light Japanese cheesecake; they tasted amazing! However, I do need some advice on the appearance of my cakes tho – the cheesecake didn’t have the nice dome top like yours, the top was kinda level; and the orange sponge had a nice dome top but top turned a little wrinkled after it’s out of the oven for awhile.

    I left both cakes in the oven for about 30 mins after cakes are cooked with oven off and door slightly ajar – I always do that for sponge cakes coz I read somewhere that the sudden change in temperature will cause major shrinkage. Do advise on this please.

    Thank you so much!

    Liked by 1 person

    • jeannietay

      I don’t really like the dome shape, have to slice off to do frosting! But most times, the cake will level up after cooling due to shrinking which is normal for sponge cakes. Try not to let the cake rise too much to avoid wrinkly tops.

      Like

  15. Pie

    I made it yesterday! It’s super yummy and fluffy. I can say that your recipe is my all time favorite orange sponge cake! Thank you so so much.

    Like

  16. Emily koh

    Just tried using ur orange sponge cake recipe, awesome. Cake is so soft and yummy, only regret is cake collapse when cool. Thanks for sharing.

    Like

  17. Fang

    I baked one today, it rise well, no cracks, but after i invert it from the cake pan, I found the bottom is so wet. The cake pan is not 100 percent tight so the water has came in. what a pity !!

    Like

  18. stellayip

    Hi, thank you for sharing your recipes! All your cakes look great!
    Could you please kindly let me know if this Orange Sponge Cake or the Vanilla Butter Sponge Cake (cooked dough sponge cake) has a firmer texture to use as a layer cake covered in fondant? Thanks 🙂
    Can’t wait to try your recipe!

    Like

  19. Maureen

    Hi Jeannie I need some help here I notice my oven has only fan bake , fan grill and grill function can I bake a sponge cake using fan bake ? I’m intending to bake my husband a mango cake with your recipe what kind of cream frosting should I use if I want to decorate the cake too ? Thank you in advance ❤

    Like

    • jeannietay

      as you are going to frost it, it doesnt matter if the cake cracked, so use fan bake is ok, with a reduction in temperature by about 20%. You can use Swiss Meringue butter cream, cream cheese frosting or just whipped topping cream for a lighter frosting.

      Like

  20. davina

    Why was my cake dense at the bottom? Is it better texture using bath baking? Should I use Convection Oven Mode, which means the fans are on? I am very confused with the different modes in my oven which has 3 modes: Bake, Convection, and Surround.
    Greatly appreciate any advice.

    Like

    • jeannietay

      I would choose the Bake mode. Cake dense at the bottom could be due to a couple of problems. Make sure meringue is well mixed into the yolk batter. Scoop with spatula from the bottom and fold up, repeating this action until no streaks of batter can be seen. Could also be you are baking at too low a temperature, resulting in the batter taking too long to set and the heavier particles to sink and leaving the lighter meringue floating. Bake a few more times and adjust accordingly.

      Like

      • davina

        Thanks for replying. Bake mode as i just read the instruction sends out heat from the bottom and has no fan on. Convection has both heat top and bottom with fans on while surround has no fans.
        That is why i am so confused by these mode.
        Should i still use 300 degree F?

        Like

      • jeannietay

        From your description, the surround mode is best. I usually bake with top and bottom heat without fan at 160C. You can use this temperature as a guide and adjust accordingly for your bakes.

        Liked by 1 person

  21. Yen

    Hello Jeannie! Thank you very much for your wonderful Orange Sponge cake recipe! I just baked it today and the result is good (although it shrinked a bit after cooling). My hubby loves eating it so much! Your recipe is a keeper! Thanks a lot again!!!

    Liked by 1 person

  22. Angie

    Hi! I added 70g of cream cheese with my chiffon cake and it went up the roof! Very spongy and smooth texture just like the Taiwanese jiggly cake 🙂

    Like

  23. Sunthari

    Hi sis,

    I bake this cake on this Tuesday, turn good.
    I left over 5 slice and i notice got alot fungus.

    Not even 2days, cannot lasting.

    Can i know why?

    Like

    • jeannietay

      Gâteau éponge à l’orange

      Ingrédients:

      6 gros jaunes d’œufs
      70g d’huile
      100g de jus d’orange
      90g de farine à gâteau
      1/2 cuillère à café de sel
      Le zeste d’une orange

      6 blancs d’œufs
      100g de sucre
      1/4 c. À thé de crème de tartre

      Méthode:

      1. Tapissez le fond d’un moule rond de 8 po. Préchauffer le four à 155 ° C
      2. Tamiser la farine et le sel ensemble.
      3. Battre les jaunes d’œufs et l’huile jusqu’à ce qu’ils soient bien mélangés avant d’ajouter le jus d’orange et le zeste.
      4. Incorporer la farine. Mettre de côté.
      5. Battre les blancs d’œufs jusqu’à ce qu’ils soient mousseux avant d’ajouter la crème de tartre. Continuer à battre tout en ajoutant progressivement le sucre. Battre jusqu’à ce que les pics soient doux à fermes, mais pas raides.
      6. Incorporer 1/3 de la meringue dans la pâte à base de jaune avec un fouet. Ajouter un autre tiers et plier jusqu’à ce que presque combiné. Ajouter la dernière portion et passer à la spatule pour prélever la pâte dans le fond du bol et replier. Continuez jusqu’à ce qu’on ne voie plus aucune trace de pâte jaune.
      7. Verser dans le moule préparé et cuire au bain-marie à 155 ° C pendant 70 à 75 minutes ou jusqu’à cuisson complète.
      8. Retirez du four, attendez que le gâteau se soit éloigné des côtés avant de le retourner sur un plat lisse antiadhésif. Retirez la doublure de papier et réinstallez-la sur une grille.
      9. Placez le gâteau dans le four (ne l’allumez pas) pour qu’il sèche avec le reste de la chaleur s’il est encore humide.

      J’ai utilisé Google Translate, donc mes excuses si la traduction n’est pas parfaite.

      Like

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