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Baking
Orange Sponge Cake
A delicate and fragrant citrus sponge cake based on fresh orange juice and zest.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Separate the egg yolks from the whites. Add the oil and juice to the yolks and mix.
2
Sift the flour with the starch, salt, vanilla, baking powder, and zest. Combine both mixtures and stir.
3
Whip the egg whites, initially without sugar, until foamy. Then gradually add the sugar. Whip until you get a fluffy, stiff mass of uniform consistency.
4
Gradually fold the egg whites into the yolk mixture, gently stirring with a spatula from bottom to top.
5
Bake in a parchment-lined pan for 40 minutes at 160°C (320°F) without convection, using top and bottom heat.
6
Bake the chiffon sponge cake in a 17-18 cm diameter pan.
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