About this recipe:A true sponge cake is leavened only by eggs, so this orange cake is a true sponge. It is lovely when very lightly sprinkled with orange flower water after it has cooled.
200g caster sugar
125g cake flour
1 teaspoon orange juice
zest of 1 orange
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Method Prep:30min › Cook:15min › Ready in:45min
Ensure all ingredients are at room temperature. Grease and line two sandwich tins, and preheat the oven to 180 C / Gas 4.
Separate the eggs into two separate bowls. Beat the egg whites, slowly adding 1/2 of the sugar until they form soft peaks.
Beat the egg yolks, slowly adding the remainder of the sugar until they are a soft yellow and viscous. Add the orange juice and zest, and stir. Add the flour and mix.
Add 1/3 of the beaten egg whites to the yolk mixture and mix together quickly. Fold in another 1/3 of the egg whites. Finally, fold in the final third.
Divide the mixture between the two prepared tins and bake in the preheated oven for 15 minutes, or until the cake springs back when touched.
Cool before turning out and icing.
Make it a swiss roll
Instead of baking the cake in two sandwich tins, you can bake it in one swiss roll tin to make a swissroll. When done just remove from pan onto an icing sugar-dusted tea towel, trim the edges and roll using the tea towel. When cool unroll and add your favourite filling.