Fresh Orange Sponge Cake

A soft and spongy cake filled with orange aroma using the freshly extracted orange juicy with pulps and orange peels.

I enjoyed the flavour so much that this has become my regular weekly baking recipe🍊😋

Link to video :

Pan size: 199x73x65mm paper cake pan

INGREDIENTS

Using fresh eggs, 55g each, cold from fridge without thawing

.

[A]

10g rice bran oil 

10g unsalted butter

[B]

30g top/cake flour 

3g corn flour/starch

[C]

34g freshly extracted orange juice with pulps *

5g golden syrup/honey

4g orange peel, chopped finely

[D]

2 egg yolks

[E]

2 egg whites

Pinch of low-sodium salt

15g fine sugar

15g raw sugar/fine sugar

3g corn starch 

* if you strain the orange juice, reduce the quantity from 34g to 30g.

Directions

1. Heat [A] till reaching 75 to 80°C, fold in [B] using a silicone spatula.

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 firm 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. Run a chopstick around the batter to break up any trapped air bubbles.

7. Bake at middle rack of a preheated oven toaster at 150℃ for 30 minutes, till the cake is cooked through.

8. Dropped the cake with pan thrice, invert over a cooling rack for about 1 hour. Cut and enjoy 😊