Orange Sponge Cake
Orange Sponge Cake is a light and refreshing dessert that captivates with its citrusy orange flavor and soft sponge. This cake is perfect for spring and summer occasions, but it stands its ground in any season. The refreshing aroma of orange and the creamy filling make every bite special, while the orange slices used as decoration provide a spectacular appearance.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a 9-inch (22 cm) cake pan with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, and a pinch of salt.
3
In a large bowl, beat the eggs and sugar until light and fluffy. Then, whisk in the melted butter, vanilla extract, and the zest of both oranges.
4
Juice the oranges and add the juice to the wet ingredients.
5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
7
In a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Gently fold in the orange juice and zest from one orange.
8
Using a long serrated knife, slice the cooled sponge cake horizontally into two layers. Spread the orange cream evenly over the bottom layer, then gently place the top layer over the cream.
9
Frost the top of the cake with the remaining cream and decorate with fresh orange slices. Refrigerate for at least 2 hours to allow the flavors to meld.
