Orange Sponge Cake

I mentioned on a post about the chocolate mousse that I know three dessert recipes by heart. I've shared the pancakes recipe, the chocolate mousse and now it's time for the Sponge Cake. This time I decided to make an Orange Sponge Cake, but you can use the zest of a lemon instead of a zest of an orange. 
In my family, we make this cake regularly for guests or to take with us to my grandparents. It comes out great every time!


  • 6 eggs
  • the weight of the eggs in sugar 
  • half of the weight of the eggs in flour
  • 1 teaspoon of baking powder
  • zest of an orange
  • milk (optional)
  • butter and flour for the baking pan


Preheat your oven to 180ºC (350ºF). Butter and flour the baking pan. Separate the egg whites and the egg yolks, and beat the egg yolks with the sugar until you get a creamy and pale mixture.

Add the zest of an orange to the batter and mix well.

On a separate bowl, beat the egg whites until they're stiff.

Add the flour and the baking powder to the egg yolk and sugar mixture and mix well. If you feel that the batter it's too dry and you can't mix the flour in properly, add milk one tablespoon at a time. The moisture of the batter will depend on the size of your eggs. It should not be runny - the batter should stand on it's own.

Fold in the egg whites, bringing the mixture from the bottom of the bowl to the top.

You'll get a fluffy and bubbly batter.

Transfer the batter to a baking pan.

And cover the baking pan with aluminum foil. Bake in the oven for a total of 30 minutes. After 15 minutes remove the aluminum foil so that the cake can get some color.

To check if the cake is done pierce the cake with a toothpick. The toothpick should come out clean.

Remove the cake from the baking pan and let it cool down.

For a print friendly version visit this recipe at my Recipes page.


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