Orange Sponge Cake

This cake is modified from my Vanilla Sponge Cake recipe, to include a fresh orange flavor and no cornstarch! I made it as a Mother's Day treat, and it was delicious. I topped it with some simple whipped cream, blueberries, peach glaze, and a couple sliced almonds. 

To produce the orange flavor, I used just one orange. I highly suggest zesting it before juicing it, so that the process is smoother and orange juice doesn't get all over your hands. I then squeezed the orange, which gave me a little over 50 grams of fresh orange juice. 

Orange Sponge Cake

For one 8-inch springform pan

Ingredients: 

150g all-purpose flour

5 egg whites

1 tsp vinegar

5 egg yolks

100g sugar

1/2 tsp salt

37g oil

50g freshly squeezed orange juice

1 tbsp orange zest

Directions: 

1. In a small bowl, combine the flour and 1/2 tsp of salt. In another small bowl/measuring cup, weigh out 50 grams of orange juice, 37 grams of oil, and add the orange zest. 

2. In a large bowl, add the egg whites and 1 tsp vinegar. Beat the egg whites with an electric mixer until foamy, and add in a third of the sugar. Gradually pour in the rest of the sugar while mixing, and continue beating until the egg whites reach stiff peaks. You should be able to turn the bowl upside down without having any egg white fall out, but the mixture should still be smooth and easily mixable. 

3. Preheat the oven to 325F. 

4. Add the egg yolks to the whipped egg whites, and stir well with a whisk. Sift in the dry ingredients, and whisk until just combined. Then, mix in the wet ingredients, and stir until completely incorporated. Make sure that there isn't liquid underneath all the batter. 

4. Transfer into a parchment-lined springform pan. Bake for 35 minutes at 325F, and for 3 more minutes at 350F. Allow the cake to cool for 10-15 minutes upside-down in the pan before removing.