Orange and Egg Sponge Cake
Orange and Egg Sponge Cake
This sponge cake is delightfully moist and so full of flavour it really doesn't need any icing. The perfect thing to serve with tea or coffee for guests.
Ingredients
Serves: 14
- 1 2/3 cups (200g) plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup egg yolks
- 1 egg
- 1 1/2 cups white sugar
- 1 tablespoon orange zest
- 1 tablespoon orange juice, strained
- 1/2 teaspoon lemon essence
- 3/4 cup boiling water
Directions
Preparation:30min ›
Cook:1hour5min ›
Extra time:1hour cooling ›
Ready in:2hours35min
- Preheat oven to 170 degrees C.
- Sift together twice: flour, baking powder and salt. Pour back into sifter.
- In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon coloured (about 5 minutes). Gradually add sugar beating after each addition. This should take about 10 minutes.
- Fold in orange zest, orange juice and lemon essence. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly just until liquid is blended. Pour batter into one ungreased 25cm ring tin.
- Bake for 60 to 65 minutes. Turn cake over in tin on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from tin with a spatula and shake from tin. Dust top lightly with icing sugar.
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Reviews and Ratings
Global Ratings:
(84)
Reviews in English (83)
This cake was a huge hit. It was gone in a flash. I topped it off with a glaze made with fresh squeezed orange juice, powdered sugar and butter. - 08 Aug 2003 (Review from Allrecipes USA and Canada)
Moist and great on its own. It really requires no frosting. Also, it's a good way to use up egg-yolks. - 29 Apr 2001 (Review from Allrecipes USA and Canada)
Very nice recipe. Easy to make and turned out great, the citrus flavours are easily substituted to adapt it to your taste. I've made a pina colada flavour (substituting coconut, rum and pineapple flavours) and a mocha flavour (substituting chocolate and coffee flavours) and they both tasted great. - 02 Mar 2004 (Review from Allrecipes USA and Canada)
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