Old fashion Sponge Cake

Baked on 3/10/2017 – added 2 tablespoons of cocoa powder to a portion of batter for marble effect

Old fashion Orange Sponge Cake recipe adapted by Barry Apek
75 gm corn oil
105 gm flour (original used 110g)
75 gm Orange Juice
6 yolks
15 gm golden syrup
1/4 tsp salt

6 egg whites
80 gm sugar
1/8 tsp cream of tartar (optional)

Line the base of an 8″ round pan and grease the sides.


1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read around 70C. Remove and immediately add the flour and stir with a whisk until smooth.
2. Add in orange juice and golden syrup and stir to combine.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny. Set aside.
4. Beat the egg whites until foamy, add cream of tartar then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath (place baking pan into another pan for insulation or wrap with baking belt or wet towel) at 160C for 70-80 minutes or until the cake bounces back when you lightly press the top. (temperature and timing is different for every oven, so do adjust accordingly).
7. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
8. Cool completely before slicing.




  1. Helen said

    Hi Jeannie, your imprint comes out perfect. May I know for how Long you torched/burned the stamp before stamping? Mine just lifted the surface of my cake. I burned it for about 2 min. My cake just out of oven. Hope to hear from u.


    • jeannietay said

      Heating the stamp for 2 minutes is fine. Just lightly press on the surface for maybe 2 seconds and lift up. Practise makes perfect!


  2. mary said

    hi Jeannie, thanks for sharing your wonderful recipes.
    i would like to ask where can I get the stamp that you used on yours.
    thank you


    • jeannietay said

      I bought it from Etsy.com. Shared with a couple of firends to reduce postage.


  3. Janet said

    Can I leave out the golden syrup? Or is there any replacement?


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