Sunday, October 25, 2009

Orange Sponge Cake

7 eggs
200g Prima brand cake flour
2 tsp baking soda
200g icing sugar
350ml freshly squeezed orange juice (from abt 3 oranges)
150ml corn oil
2 Tbs orange zest
1/2 tsp cream of tartar

1.  Pre -heat the oven to 170 deg C

2.  Separate the egg yolk from the egg white. If the amount of egg white falls short of the required 240ml, use more eggs and keep the egg yolks. Set aside.

3.  Sieve the cake flour, baking powder and icing sugar into a mixing bowl.

4.  Make a depression in the centre of the cake flour mixture, add egg yolks, orange juice and oil and stir with a spatula until well incorporated.

5.  Add orange zest to the mixture and stir well. Set aside.

6.  Beat the egg white and cream or tartar in an electric cake mixer on high speed for 5 minutes or until the egg white is stiff and able to hold its shape.

7.  Add the cake batter from before to the egg white mixture gradually and fold it in gently until the mixture is an even pale orange colour.

8.  Pour the mixture into a 25cm tube pan and bake for 50 minutes at 170 deg C.

9.  When done, remove the cake from the oven, invert it on a cooling rack and leave to stand for 2 hours.

10. Remove the cake from the tin by running a knife along the perimeter of the mould and inverting the cake into a serving plate.