Orange Pillow Sponge Cake

An extreme light sponge cake that was small enough to be baked in a small oven toaster. It really helped to alleviate the heat generated after baking in the kitchen. I believe this is greener as compare to baking in a big oven for a small cake 🌱😉

Thanks, my IG friend @sweetie.pie.16144 for sharing her pandan pillow cake recipe which I tweaked into my orange pillow/sponge cake recipe🙏🙏

Update: 6 May 2023 Yuzu Lemon Pillow Cake

By substituting the orange juice and peel by yuzu flavoured drink and lemon peel, you can bake a citrus flavoured pillow cake, too 😋

Click link to access to the recipe: https://mymindpatch.blogspot.com/2023/05/yuzu-lemon-pillow-sponge-cake.html

INGREDIENTS
Omega 3 & 6 eggs weighing 60g each

[A]
20g rice bran oil/vegetable oil 

[B]
30g less-sugar orange juice
4g chopped orange rind
5g golden syrup/honey 

[C]
30g top/cake flour 
3g corn starch

[D]
2 egg yolks

[E]
2 egg whites
Pinch of low-sodium salt
10g fine sugar
20g raw sugar/fine sugar
3g corn starch 

Pan size: 199x73x65mm paper cake pan

Directions

1. Mix [A] with [B] till emulsified.

2. Mix in [C] mixture into a thick and sticky paste.

3. Mix [D] in one go into a smooth paste. Let the orange-yolk batter set aside.

4. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt, followed by both sugars.  

Beat the meringue till reaching almost stiff peak stage.

Sprinkle corn starch over and mix using an electric mixer for a few seconds.

5. Take about 1/4 of meringue to mix with the orange-yolk paste till smooth. 

Pour the mixture back to mix with the remaining meringue into a smooth batter.

6. Pour the batter into the cake pan and bang to get rid of air bubbles and level the batter.

7. Bake at lower rack of a preheated oven toaster at 150℃ for 40 minutes, till the cake is cooked through.

8. Dropped the cake with paper pan thrice, and invert it over a cooling rack for about 1/2 hour. 

Cut and enjoy 😊