Orange Sponge Cake
Bright, zesty, and irresistibly fluffy, this Orange Sponge Cake is the perfect dessert to brighten your day. Bursting with citrus flavor from fresh orange zest and juice, this light and airy cake is complemented by a delicate sweetness and a hint of vanilla. Made with simple pantry staples and ready in under an hour, it’s a fuss-free bake that’s ideal for any occasion. The melted butter ensures a moist texture, while a dusting of powdered sugar gives it an elegant finish. Perfectly paired with a cup of tea or coffee, this fragrant and tender cake serves as a delightful treat for family gatherings or afternoon indulgence.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 150 grams Granulated sugar
- 4 large Eggs
- 2 teaspoons Orange zest
- 60 milliliters Orange juice
- 50 grams Unsalted butter
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 180°C (350°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
Melt the unsalted butter in a small saucepan or microwave, then set it aside to cool slightly.
In a large bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy, about 3-5 minutes using an electric hand mixer or stand mixer.
Add the orange zest, orange juice, and vanilla extract to the egg mixture, and whisk gently to combine.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to overmix.
Gently fold the melted butter into the batter, ensuring it is fully incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cooled, dust the top with powdered sugar for decoration.
Slice and serve your orange sponge cake with tea, coffee, or as a dessert!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 291.2 g | 106% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 171.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 156 mg | 12% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
