Bake This Light And Fluffy Orange Sponge Cake At Home

There is something special about an orange sponge cake, a bright, zesty and utterly irresistible dessert. Orange sponge cake is a classic recipe that balances sweetness with a citrusy twist. Whether you are making it for a party, afternoon tea or just to satisfy your dessert cravings this cake never fails.

What makes this recipe so good is the natural zest and juice of fresh oranges which gives every bite a burst of sunshine. The fluffy, melt-in-your-mouth texture is achieved with basic ingredients and a bit of attention to detail when mixing. You will love how this cake fills your kitchen with a lovely aroma while it is baking and you cannot wait for the first slice.

This orange sponge cake is so versatile you can have it plain, dusted with powdered sugar or dressed up with a glaze or whipped cream for a treat. With its bright color and zesty flavor it is a cake that will lift your mood and win you over. Go on and bake this and share the soft, citrusy fun!

Recipe For Light And Fluffy Orange Sponge Cake

Get your day started with this light and fluffy orange sponge cake! Fresh oranges give it a tangy sweetness and the softness of sponge cake with a citrusy aroma. Enjoy with your evening tea or serve as a crowd-pleaser at parties, it is an easy and elegant recipe you will want to bake again and again.

Ingredients

For the Cake Batter:

• 1 cup- maida (All-Purpose Flour)
• ¾ cup- sugar
• 3 eggs
• ½ cup fresh orange juice
• 1tsp orange zest
• 60 grams- butter
• 1 tsp baking powder
• Salt a pinch
• 1 tsp vanilla essence

For Garnish

• Powdered sugar for dusting
• Whipped cream or orange slices

Method

1. Preheat your oven to 180°C (350°F), grease an 8-inch round cake tin and line it with parchment paper.
2. In a bowl, mix maida, baking powder and salt. Set it aside.
3. In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the melted butter, orange juice, orange zest and vanilla essence. Mix well.
4. Fold the dry ingredients into the wet mixture using a spatula. Make sure no lumps remain and do not overmix them.
5. Pour the batter into the prepared cake tin, and smooth the top.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. Dust with powdered sugar or top with whipped cream and orange slices before serving.

How To Make The Lightest And Fluffiest Orange Sponge Cake

Use Fresh Oranges

Always use fresh orange juice and zest for the most intense citrus flavor. Do not use packaged juice as it often contains added sugars and preservatives that can change the flavor of your cake. The natural oils from freshly grated orange zest give an unbeatable aroma and depth.

Whisk Eggs Well

The fluffiness of your sponge cake depends on well-beaten eggs. Whisk the eggs and sugar until they become pale, thick and tripled in volume. This traps air which gives a light texture and makes your cake rise beautifully.

Sift Dry Ingredients

Sifting flour, baking powder and salt together ensures an even distribution of leavening agents and no lumps. This small step makes the batter smoother and contributes to the cake’s tender crumb.

Fold Gently To Not Deflate Batter

When combining wet and dry ingredients use a spatula to fold the batter gently. Do not mix vigorously as it will deflate the whipped eggs and result in a dense cake, use light circular motion to keep the air in.

Add Melted Butter

Add melted butter at the end of mixing for flavor and texture, make sure the butter is slightly cooled before adding as hot butter will deflate the batter. Pour it along the sides of the bowl and fold it in to distribute evenly.

Do Not Overbake

Keep an eye on the cake while it is baking, because overbaking will dry out the cake and will take away its softness and fluffiness. Check around 25 minutes by inserting a toothpick in the centre; it should come out clean or with a few crumbs.

Cool The Cake

Let the cake cool in the tin for 10 minutes before removing it to a wire rack. Cooling on a rack prevents condensation from forming which will make the bottom of your cake soggy. A cool cake also slices better and is ready to be garnished.