About this recipe:A light and airy sponge made the way sponges are meant to be made - with no butter and no baking powder. This is a dairy free sponge, too! Important: Make sure you start with room temperature eggs.
220g plain flour
1/2 teaspoon salt
6 large egg whites
300g caster sugar
6 large egg yolks
1 drop orange oil (optional)
6 tablespoons orange juice
1 tablespoon orange zest
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Preheat oven to 180 C / Gas 4. Grease a 25cm cake tin and line with parchment.
Sift together the flour and salt.
Beat the egg whites until foamy. Gradually add 100g of caster sugar while beating.
In another bowl, beat the yolks and add 200g of sugar. Beat well until the mixture is thick and lemon coloured. Stir in the orange juice and zest, then the flour mixture.
With a rubber spatula, and using an 'over-and-under' motion, gently fold in 1/3 of the egg whites into the yolk mixture. Repeat with another third of the egg whites, then finally with the last third. Ensure you fold them in very gently.
Tip the sponge mixture into the prepared tin. Bake for 35 to 40 minutes, and cool before slicing.