Orange/Chocolate Sponge Cake



Orange/Chocolate Sponge Cake


6 large egg yolks
70g oil
100g orange juice
90g Self raising flour
1/2 tsp salt
Zest of one orange
1 tablespoon of cocoa powder

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



1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
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 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. Divide into two portions, add cocoa powder into one and mix in gently.
7. Scoop two large scoops of each batter into prepared pan alternatively on top of each other. Tap after every two scoops to flatten and remove bubbles. Bake with a water bath at 160C for 75-80 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.




  1. Evelyn Yap said

    Hi Jeannie
    Can i know if you said 2 large scoop….what type of ladle or spoon do you use? How do I measure the scoop as you mentioned to have the same effect of your cake?


    • jeannietay said

      ice cream scooper, large size one. You can use a soup ladle.


  2. Evelyn Yap said

    Oh thanks Jeannie!


  3. This looks amazing!

    Liked by 1 person

  4. Lin said

    Hi Jeannie, I love your recipes. I notice you often use a water bath for baking most cakes, including sponge cakes. Just want to understand the rationale… I know it’s done for the Ogura cake. But for normal sponge cakes, is that necessary too? If you could shed some light… thanks! : )


    • jeannietay said

      I use this method to achieve a smooth top. It’s also moist and finer texture in my opinion. If you can control your oven well and bake a smooth cake without water bath, just continue to do so.


  5. Lily Chin said

    Hello Jeannie, what is the temperature and time if I used an oven.
    Lily from Perth


    • jeannietay said

      This cake is baked using an oven, in a water bath. Time and temperature already stated in the recipe which is indicative only. You have to experiment and find the most suitable time and temperature for your own oven.


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