Orange chiffon sponge cake
Description
Homemade baked goods for tea. Fragrant, beautiful, delicious, an excellent base for any cake, very easy to make—that’s what orange chiffon sponge cake is all about. If you love baking cakes, be sure to add this recipe to your collection—I assure you it will become your favorite. Follow the step-by-step recipe and you’re guaranteed to enjoy a wonderful sponge cake. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Carefully separate the whites and yolks of 5 eggs into different containers.
- 3
Step 3
Whisk the egg whites with a pinch of salt to light foam, then, without stopping, add the sugar in small amounts.
- 4
Step 4
Beat the egg whites with sugar until stiff peaks form.
- 5
Step 5
Add the egg yolks one at a time, then beat for 2 more minutes after all the yolks have been added.
- 6
Step 6
Mix the flour, starch, and turmeric.
- 7
Step 7
Sift the flour mixture into the egg whites and fold in the flour mixture very quickly and vigorously with a hand whisk.
- 8
Step 8
Add orange zest, orange juice, and flavouring (optional) to the batter and mix. Pour the batter into a prepared springform pan (greased with butter) 20 cm in diameter (this recipe uses a pastry springform ring).
- 9
Step 9
Bake the orange chiffon sponge cake in an oven preheated to 180 degrees; bake for 40 minutes. Remove from the pan and cool on a wire rack.
- 10
Step 10
The sponge cake turned out very attractive in appearance; the sponge is 6 cm high and can easily be cut into 3 layers for making a cake. To assemble the cake, wrap the sponge (once cooled to room temperature) in plastic wrap and refrigerate for about 6 hours.
- 11
Step 11
But orange chiffon sponge cake is so good on its own—even with minimal decoration—that you can serve it with tea or coffee, simply dusted with powdered sugar.