orange sponge

orange sponge

My mother is not a great cook simply because she didn’t have to be one. My dad was a gifted baker and cook. The only thing she baked when I was a child was either an orange sponge or pandan chiffon. So, I grew up eating a lot of this cake.

Since I started baking at ten, I became more familiar than my mom when it comes to baking. When my dad stopped baking, I would simplify recipes for her. Every time we changed an oven, I would teach her how to use it. For the last twenty years, she has blessed many of her friends from the swiss rolls, pineapple tarts and almond biscuits I taught and simplified for her to bake.

This cake always reminds me of my mom, because that’s the only cake she didn’t learn from me.

Today, I tried to do two things differently. I used only corn flour for the structure of the cake. Therefore, the cake is ultra smooth. Secondly, I tried to layer the cake into three. Experimenting to see if sponges can be layered this way.  The outcome is not bad, but not something I will attempt again. Layering is still best done with cakes with a bit more flour and fat.

orange sponge

orange sponge

Ingredients:

7 Large Eggs, separated
1/2 tsp Cream of Tartar
120g Sugar
70 ml Orange Juice
70 ml Cooking Oil (sunflower, olive, peanut, melted butter – whatever you have)
140g Corn Flour (sifted)
1/2 tsp Gluten free Baking Powder
Zest of 1 Orange

Method:

  1. Preheat oven at 160ºC.
  2. In a clean bowl, whip the egg whites until frothy and add the cream of tartar.
  3. Add half the sugar slowly and whip at medium speed to medium peak.
  4. In a separate bowl, beat the egg yolks with the remaining sugar until the yolks turn pale.
  5. Add the zest, orange juice, oil and flour. Fold in.
  6. Divide the egg white mixture into three parts, and fold in one part at a time.
  7. Pour mixture into a bundt and bake for 60 minutes.
  8. Top with icing sugar and more orange zest if desired.