Orange Sponge Cake
Description
This sponge cake can be used as a base for a cake—if you slice it into 2-3 layers and fill it with cream. Alternatively, you can serve it as is, as shown in the recipe. The cake should be served cooled. Store it in the refrigerator for up to 3 days. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Blanch the oranges with boiling water, then grate finely using a fine grater or a special zester, and squeeze the juice.
- 2
Step 2
2. Sift the flour into a bowl, add the baking powder, salt, and mix.
- 3
Step 3
3. Separate the yolks from the whites. Put the whites in the refrigerator, and transfer the yolks to the bowl of a food processor, adding granulated sugar.
- 4
Step 4
4. Beat at high speed until a light mixture forms, about 3 minutes.
- 5
Step 5
5. Reduce the speed of the mixer and gradually pour in the orange juice.
- 6
Step 6
6. After a few minutes, add the previously prepared dry ingredients and orange zest, mix until a smooth mixture forms.
- 7
Step 7
7. Remove the whisk and carefully mix everything once more from the bottom up using a silicone or wooden spatula.
- 8
Step 8
8. Place the previously separated chicken egg whites into a dry bowl or container. Beat the whites until stiff, stable peaks form.
- 9
Step 9
9. Carefully transfer the egg whites into the dough and mix again, but definitely by hand.
- 10
Step 10
10. Pour the batter into a special baking mold and bake in a preheated oven at 160-170 degrees for 45 minutes.
- 11
Step 11
11. Remove the finished sponge cake from the oven and leave it in the mold until cooled.
- 12
Step 12
12. Peel the remaining 2 oranges, removing all the white pith, slice them into segments, and place in a bowl. Wash the strawberries, cut them coarsely, add to the oranges, pour over the liqueur, and add powdered sugar. Let stand for 1 hour.
- 13
Step 13
13. Remove the biscuit and cut it into pieces, serve with soaked fruits.