Got any good orange sponge cake recipe?

Answer 1

Orange Sponge Cake

Original recipe yield: 1 - 9 inch round cake

INGREDIENTS
3 eggs
1 cup white sugar
1 tablespoon orange zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
6 tablespoons orange juice

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
Separate the eggs while cold, then bring to room temperature.
Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

Answer 2

This if the easiest cake I do. Any fruit yoghurt (I like pineapple) Not too big a yoghurt. Lidl do good ones, two pineapple in a pack of 4. Then you use the yoghurt carton as a measure. 3 cartons self raising flour, 3 cartons white sugar, 1 carton oil (be mean with that, otherwise it can be greasy) 3 eggs. Mix the eggs, yoghurt, oil and sugar, then add flour. This is easy enough to do with a fork, but you can use a mixer. Put in a 2lb loaf tin, and bake, about 170C for perhaps 50 minutes, may need a little longer, depends on the oven. Cake texture spongy. Is probably better kept, and eaten next day, but you can also serve warm, and use as dessert, especially if you add some fruit. Have also used basic recipe for pineapple upside-down cake. This cake is easy enough for children to do happily. It always sells well on home-made cake stalls, and customers have often asked later for the recipe.

Answer 3

ORANGE SPONGE CAKE

4 lg. eggs
2 c. sugar
1 c. orange juice
Grated rind of 2 oranges
2 c. sifted flour
2 tsp. baking powder

Separate eggs. Beat 1 cup sugar with yolks. Add 1 cup juice and rind to this. Then add flour and baking powder. Beat egg whites, adding 1 cup sugar gradually. Beat until they hold a peak. Fold orange mixture into egg whites. Cook for 25 minutes at 350 degrees. 3 layers or tube cake.

ORANGE SPONGE CAKE ICING:

1 stick butter
1 box powdered sugar
1-2 tbsp. lemon juice (fresh)
Grated lemon rind

Mix together until smooth.

Answer 4

Orange Sponge Cake

Ingredients

6 egg whites (3/4 cup)
1/4 ts salt
6 ts orange juice; fresh
1 3/4 c all-purpose flour; sifted
1 1/2 c granulated sugar
1 ts orange peel; freshly grated
6 egg yolks
1 confectioners sugar

Instructions

Note: If desired, spray tube pan or kugelhopf pan with nonstick baking spray before filling with batter and baking. To cool, DO NOT invert. Instead place pan on wire rack to cool 30 minutes. Turn cake out onto wire rack and cool completely. In large bowl of electric mixer, let egg whites warm to room temperature, about 1 hour. Measure; sift about 2 cups flour once on a sheet of waxed paper; fill cups lightly to overflowing; with a spatula, cut off excess to make 1 3/4 level cups. Sift flour with salt; set aside. With electric mixer at medium speed, beat egg whites until foamy. Gradually, beat in 1/2 cup of the granulated sugar, 2 tbsp at a time, beating well after each addition. Continue beating until stiff peaks form when beaters are slowly raised. Preheat oven to 350 degrees. In small bowl of electric mixer, with the same beaters at high speed, beat egg yolks until very thick and lemon colored, about 3 minutes. DO NOT UNDER BEAT. Gradually, beat in remaining 1 cup granulated sugar; continue beating until mixture is smooth. At low speed, blend flour mixture and orange juice alternately into egg yolk mixture, beginning and ending with flour and guiding batter into beaters with scraper. Add orange peel. With whisk or rubber spatula, using under and over motion, fold yolk mixture gently into whites. Pour batter into an ungreased (see note 1) 9 3/4 to 10" x 4 1/2" kugelhopf pan or 10 x 4" tube pan without removable bottom. Bake 50 to 55 minutes until cake springs back when pressed with finger. Invert over bottle (see note 1); cool completely. Using an up and down motion, run spatula around edge of cake and tube. Invert cake and shake to release; place on serving plate. Sift Confectioners sugar over top of cake. To cut cake, use knife with serrated edge. Cut gently, going back and forth with sawing motion.