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Finally, I took up the challenge to make this Orange Sponge which required accurate folding method to yield a successful cake. I was so careful with every step and was lucky that the cake turned out excellent. Though the cake did not have so much of the orange taste (as I reduced the orange zest) but it was spongy and had a nice, smooth top. I even poured some batter into cupcake fillers to see if it looked good. It really did!
Ingredients
- 4 yolks
- 16g sugar
- 3 tbsp orange juice
- Orange zest from 1 big navel orange
- 100g cake flour (sifted)
- 50g corn oil
Whisk:
- 4 whites
- 80g sugar
Directions
1. Preheat oven at 180 deg C. Grease (with butter) the side of 20cm X 20cm baking tray and line the base with grease paper.
2. Whisk yolks & sugar till light and fluffy. Add in orange zest and juice,continue to whisk till ribbony stage.
3. In another bowl, whisk whites to soft peak and add in sugar, continue whisk till stiff.
4. Gently fold in the whites mixture into the yolks mixture until well-blended.
5. Add in the flour and gently fold it using a spatula until batter well combined.
6. Lastly, fold in the corn oil until well incorporated.
7. Pour batter into baking tray and bake at 180 deg C for about 30 mins.
8. Remove cake, cool and ready to serve.
6 comments:
Hi! I baked Orange Sponge by following your recipe yesterday evening and it turned out great. Very spongy and tasted citrus-y.
But my parents said that it's tad bit dry albeit the cake itself being spongy.
Can you tell me what went wrong with my cake and does it has anything to do with substituting corn oil with sunflower oil?
Thank you!
Hi,
Sorry for the late reply.
The possibility for dryness could likely be due to over baked. The baking time differs for different ovens and you need to know your oven well to judge the baking time. I usually don't follow to the baking time in recipes, instead I judge from the look of my bakes (+/- recipe time).
Alternatively, perhaps you could also try adding 1 tbsp more of orange juice the next time you bake and see if it helps.
Hope this helps and let me know the texture the next time you bake ok :)
BeautyMe Love Recipes.
Hi!
Thank you for the reply.
http://dailysnippetsoflife.wordpress.com/2014/01/08/recipe-orange-sponge/
This is the link to which I blogged about my Orange Sponge the other day. Can you tell me what went wrong by the picture?
Is my cake over-baked as there's blackened part on top of the cake.
A little bit sidetrack here. I bought a chiffon cake baking pan the other day and it has a removable base.
I filled the pan with some tap water just to make sure if it's gonna leak when baking. And the water did drip.
I was wondering if it's gonna drip as well even though the batter consistency is not as liquid/runny as normal tap water.
Can I wrap the chiffon cake baking tin with aluminium foil before placing it into the oven for baking?
Thank you! =)
Hi,
Really sorry for the late reply as I was very busy with CNY baking and did not have the chance to update my blog yet.
I see from your picture, I felt either you baked too long or your oven too hot. Are you using conventional oven or table top oven? There is a difference in temp for both ovens and you need to know your oven well. Very often, I will base on the color of my bakes to decide if they are done and will not follow the time in recipe. Also, I can see a thicker layer on the bottom of your cake. This is a result of over folding your batter and the cake not able to rise well. For cake with folding method, you must pay a little more attention not to over fold.
As for your chiffon baking tin, you do not need to worry about it leaking as chiffon batter is foamy and not liquid form. So once you pour the batter into the tin, the weight will press down the gap. One thing you need to take note is chiffon cake need a bit of skill as it uses a folding method and very often due to over folding, the cake will not be able to rise properly and result with a layer of "kaya" at the bottom. Do give it a try and keep me posted ok :)
Hope I have answered all your concerns.
BeautyMe Love Recipes
Hi!
First of all, Happy CNY to you! And thank you for answering all my questions.
The oven which I have at home is a table top oven and not the conventional oven.
I am planning to try baking Orange Sponge again this week. Hopefully, it will be a lot better than the previous one.
Would I be able to reduce the pan size to a 7" round baking tin but stick with the same temperature? Or perhaps I should reduce the temperature to about 160 - 170 degrees?
I had tried baking Japanese Dark Pearl Chocolate Chiffon Cake the other day. The chiffon cake tin did not leak when I poured in the batter.
http://dailysnippetsoflife.wordpress.com/2014/01/27/recipe-japanese-dark-pearl-chocolate-chiffon-cake/
Some part of the chiffon cake weren't properly cooked though but it was still soft and spongy. But unfortunately, the top cracked.
Hi,
Great to hear that you baked the chiffon cake. As I mentioned before, for such cake, it is tricky with folding method, too much of folding will cause the bottom to have a layer of uncooked "Kaya" texture. So you have to be very careful not to over fold. As for the top cracked, its quite normal but after you bake, you need to over turn the cake for cooling process (1hr) and the cake will slight down a little. You have to ensure the cake is completely cool before getting the cake out from the pan. Usually, we will place the top as the base and it will look perfectly neat on the other side.
For Orange Sponge Cake, yes you need to lower your temp to 160 or even lower (you have to try out the temp a few times). If the top turns brown too fast, just cover a sheet of aluminium foil on top and continue to bake till cake is done.
The use of different pan will determine how high or shallow the cake. A larger tin will come out shallow than a small ones.
Glad that you enjoys baking and I am sure you will be able to master the skills soon. The satisfaction from the final products and the thumbs up from everyone will motivate you to bake more!
Happy Baking!
BeautyMe Love Recipes
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