
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.

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??
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just put your baking pan into the water and pour water up to about 1.5 cm level.
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Why did my cake crack on the top. Is the oven too hot ?
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yes oven too hot and possibly your meringue is too stiff.
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Thank you Jeannie😊 I will definitely try again.👍
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Why is it the top of my cake isn’t smooth? It’s like old skin. 😦
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Try to bake till the crust is nicely brown like most of my cakes.
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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 😦
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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.
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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
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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.
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Thanks heaps. You have been a great help. My mom loves the texture of the cake :-).
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Glad to hear that.
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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!
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It’s still not cooked enough. Bake longer a bit
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Hi Jeannie, sponge cake need to bake in steam-bath? Can we bake it normally?
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Can, but reduce your temperature and bake longer
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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….
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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.
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I tried for the first time. Very successful. Thank you for sharing. Hugs
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Glad to know!:D
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Pls what can I use to substitute cream of tarta . Don’t really know about it. Tnks dear
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You can use 1 tsp of lemon juice
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Can you have tha recipe an spanish please a capo tinks i can anderstand tks
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Sorry Nancy I don’t understand spanish. Perhaps you can use google translate to help you.
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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
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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.
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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.
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you probably ovrbeat your meringue.
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why don’t u put butter then how long can we keep our cake
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You can use butter if you wish. Keep in fridge for 2-3 days should be ffine.
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hi Jeannie, I m very new in baking. my oven got 3 racks, so which rack should I use to bake the cake?
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the lowest one
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What oil do you use?
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corn oil
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Hi dear, thansd for the recipe. Is there any subsitute for eggs.
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No! this cake depends on meringue to rise
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Hi Jeannie, do you grease the side of the cake pan?
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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.
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Ok Thanks!
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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.?
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I always use hot water.
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Hi Jeannie, my cake always come out wet on top. what is the cause? thanks.
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Bake it golden brown a bit.
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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 🙂
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go to the conversion page
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r u using non stick cake pan or stick cake pan for baking this cake ?
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stick non removable base pan
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Hi jennie
Can I use self rising flour instead of cake flour and can I cut on the orange juice with water or milk
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Yes to all your queries, please feel free to do your own modifications. Don’t have to follow my ingredients exactly.
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Hi Jennie
Can I use vegetable oil instead of corn oil? Please advise.
Thank you in advance.
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Of course can
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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?
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You can use whipped cream or Swiss Meringue Butter cream or even cream cheese frosting! Yum!
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Hi jeannie,
Can you confirm your oven temperature is 155C fan forced or 155C bottom and heat ?
Susanna
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it’s 155C top and bottom no fan
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Thks for your quick reply, Jeannie! 😊
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Welcome!
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Hi juat wonder 70 gram oil is it equal to 70ml ?
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Hi! Yes, it is
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Why no baking powder?
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Because there’s none!
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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!
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Glad you like it, keep baking and you will be able to get better looking cakes:D
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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 ) ?
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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.
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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.
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Press lightly on the cake when the time is up. If it doesnt bounced back and still squishy, you need to bake it longer.
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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.
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Thank you so much, i did try again and it was better 🙂
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Keep baking and soon you will get perfect cakes!:D
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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
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Use low gluten flour .
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Its super soft n moist, just can’t believe that I have found u finally 🤗👍
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Oh, didn’t realize I am so difficult to find, I thought I am everywhere lol!
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Hi can u give vedio of this cake pls
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It’s pretty straight forward, similar to chiffon cake.
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1/2 salt is that cup or Wat
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teaspoon
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can I use freshly squeezed orange juice.
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yes, that’s what I used.
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Great result, second time round! Thanks Jeannie.Tastes great as well.
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Good job!
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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!
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So happy to hear that! Happy baking!
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Hi Jeannie, are you using the 60g egg? Can use non-stick pan for sponge cake? Thanks!
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I used 65g eggs. Normal pan is recommended.
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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.😊
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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.
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Hi Jean, can I use 8 inch square pan for this recipe & can I use melted butter instead of oil?
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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. 🙂
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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.
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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!
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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.
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Thanks for your prompt reply Jeannie! Do you think it’s necessary to leave sponge cake to cool in oven? Thanks!
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I don’t do that, I’ll try to unmould as soon as I can to avoid wrinkly sides. I tried with sesame sponge and it was wrinkly!
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Ok, will try unmoulding asap the next time. Thanks Jeannie!
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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.
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Thank you for your feedback, glad you like it!
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Is there any way to get this converted to cups?
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Best to get a scale for accuracy.
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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.
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you need to bake longer if that is the case. cake is slightly underbaked.
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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 !!
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Yes, a pity indeed…I always use a normal seamless pan to avoid this kind of problem.
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Hi Jen i notice u got a nice little design on ur lovely bake cake do u mind to share wher u buy the little chop tks in advance
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Got it custom made at Etsy.com
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What do you call the chop with your name on it?
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Embosser. If you are in Singapore you can contact a lady called Cici Chiang. I think she’s selling. Just search for her in Facebook.
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Made it yesterday, the texture is wonderful and the cake is fluffy! Thanks !!!
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You’re welcome!
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You have great recipes! Thank you.
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Welcome!
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Hi can I ask u how many inch that u use for this
this ?
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8″ round. you can use 7″ square
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How high should these pans be?
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3″
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Thank you. I made the cake and it was a success. The cake was light and airy and moist.
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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!
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Hi Stella, you can use both, just not for fondant covering ya. It would be too heavy.
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Thank you for your reply! I’m interested to know if you have a cake recipe here that is firm enough to use under fondant?
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The nutella one should be fine.
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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 ❤
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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.
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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.
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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.
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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?
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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.
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Can i put butter in stead of oil
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You can use half melted butter and half oil
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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!!!
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It’s my pleasure! hope you will try other recipes as well.
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Yes for sure i will! Infact i baked the same one on the next day again as the cake was so yummy! I m already following ur recipes!!! Tq very much again!!! 😘
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Instead of using 70g oil, can i use melted butter?
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you can but you might face bubbly batter.
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Hi Jeannie,
Can I know why do we need to put salt in this recipe ?
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You can omit it if you do not wish to add.
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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 🙂
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sounds good!
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Loved the cake! Can you share the secret how to take out the cake without ruining the top? Thank you so much.
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overturn it on a non stick pan or a plastic board
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Hi Jeannie, just wanted to double check on the pan size. Is it a 8 x 2 inch round pan? Thanks.
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It is 8 x 3 inch round pan. You can use a 7 x 3″ to replace if you do not have the round pan size.
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Thanks Jeannie. All the pans I have are 2 inches in height. Does the cake work with a 8 x 2″ (or) 9 x 2″ round pan?
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oh yes, even better, you have to reduce baking time of course. Perhaps 180C for 20 mins,
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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?
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This is a very moist cake. You need to keep left overs in the fridge.
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Hi Jeannie, do you grease & line the sides of He cake tin?
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I don’t grease or line the sides. Only line the bottom.
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What cake flour do I use?
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Use super fine flour or pastry flour
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Comment réaliser une recette qui n’est pas traduite en français? vraiment dommage!!!…
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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.
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Wat can I replace cream of tartar with???
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1 tsp of lemon juice or 1 tsp of corn flour
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