CNY Orange Sponge Cake (Soft, Light, Fluffy)
CNY Chinese New Year is around the corner, and yeah baked a simple orange sponge cake which is less sweet, soft, light and fluffy.
Ingredients:
2/3 cup all-purpose flour
½ tsp baking powder
2 large eggs (room temperature)
⅓ cup sugar
Pinch of salt (optional)
3½ tbsp fresh orange juice
1 tsp orange zest
2 tbsp neutral oil
Instructions:
1) Line the base of 7-inch round pan (no grease sides)
2) Add orange zest and 50ml orange juice with the sugar.
3) Warm gently in the microwave or stove pot until the sugar is fully dissolved, cool to room temperature.
4) Preheat the oven at 160°C (fan)/ 170°C (non-fan)
5) Place eggs (in shell) in warm water for 5 minutes.
6) In a mixing bowl, sift flour and baking powder together twice.
7) In a separate bowl, crack out the warmed eggs, whisk them with dissolved sugar, salt vigorously by hand for 10 minutes. Batter should be pale, thicken and ribbon stage.
8) Slowly drizzle in oil while whisking gently until fully combined. (Do not overmix)
9) Add in the dry ingredients in 2 portions, stop folding as soon as no dry flour remains.
10) Pour the batter into the pan, and tap once gently.
11) Bake in the preheated oven for 25–30 minutes, until the top is lightly golden, the cake springs back when touched, toothpick comes out clean or with dry crumbs.
12) Remove the pan from the oven, invert the pan immediately and leave it upside down in the pan for 40 minutes.
13) Once the pan feels completely cool to the touch, run a thin knife around the sides and lift the cake out gently.
/Singapore #MyFreeTime #ThingsToDo #bakingideas #sgbaking #Lemon8SG
When making a delicate orange sponge cake, the bain marie method in the oven is a game changer for achieving the soft, fluffy texture I wanted. By placing the cake pan in a larger tray filled with hot water during baking, the indirect heat gently cooks the batter, preventing the cake from drying out or cracking. I usually prepare the batter as described, then set a roasting pan with hot water on the oven rack just below. The steam created keeps the sponge moist and helps the cake rise evenly. This technique is especially useful when baking delicate cakes with eggs and juice, like this orange sponge, which can be prone to drying or toughening if baked too harshly. Additionally, it’s important to keep the oven temperature steady and avoid opening the door too often as this causes temperature fluctuations that affect the baking. The gentle heat from the bain marie means you can bake at a slightly lower temperature for longer, allowing the eggs and flour to set slowly and develop a tender crumb. From my experience, using the bain marie method also simplifies the cooling phase. After baking, I immediately invert the cake pan to cool, which helps maintain the airy texture without collapsing. The cake stays moist, soft, and light—perfect for festive occasions or as a comforting treat any time. If you haven’t tried this method before, I highly recommend it for sponge cakes or any delicate batter that benefits from gentle, even heat during baking. It’s a small extra step that makes a big difference!
🍋🥰👍🍋