Sunshine Sponge Cake
Brighten your day with this delightful Sunshine Sponge Cake, a light and fluffy dessert infused with the zesty allure of fresh orange zest. This easy-to-make cake features a tender crumb, thanks to a cloud-like batter of whipped eggs and a touch of melted butter, creating the perfect balance of richness and airiness. A subtle hint of vanilla complements the citrusy notes, while a dusting of powdered sugar adds a touch of sweetness to every slice. With just 20 minutes of prep time and a beautifully golden finish, this citrus sponge cake is perfect for afternoon tea, special occasions, or simply when you crave a sunny treat. Serve it as is, or pair it with whipped cream and fresh fruit for a show-stopping dessert that’s sure to leave everyone asking for seconds!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 150 grams Sugar
- 4 pieces Large eggs
- 50 grams Unsalted butter
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Fresh orange zest
- 2 tablespoons Milk
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Melt the butter in a small saucepan over low heat or in the microwave. Let it cool slightly.
In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed until the mixture is pale and triples in volume, about 5 minutes.
Gently fold in the sifted dry ingredients using a spatula, being careful not to deflate the batter.
Add the melted butter, vanilla extract, and fresh orange zest to the batter. Fold gently until just combined.
Warm the milk slightly (it should be lukewarm) and mix it into the batter to loosen the consistency if needed.
Pour the batter evenly into the prepared cake pan and tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the top with powdered sugar before serving for an extra touch of sweetness.
Slice and enjoy your Sunshine Sponge Cake!
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 166.3 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 349 mg | 7% | |
*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.
