Lemon and Orange Sponge Cake

3Y4A0822

Ingredients:

  • 6 Eggs (yolks and whites separated)
  • 200g Sugar
  • 1 Lemon (juiced and zest finely grated)
  • 1 Orange (juiced, and zest finely grated)
  • 150g All Purpose Flour (sifted)
  • 5g Baking Powder (sifted)
  • 2g Salt
  • 30g Unsalted Butter

Instructions:

  1. Preheat the oven to 350ºF.
  2. Grease a 10 inch cake pan all over with butter, and line the base of the cake pan with non-stick parchment paper and apply another coating of butter on top.
  3. Pour your flour and baking powder into a bowl and stir until well combined.  Set aside.
  4. In a bowl of a stand mixer, add your egg whites, salt and lemon juice and whisk under medium high speed for 1-2mins until foamy.  Add half your sugar, and continue whisking for approximately 5-6mins on high speed until your meringue becomes glossy and stiff.  Using a rubber spatula, remove your meringue mixture from the stand mixer bowl and set it aside in another bowl.
  5. Add your egg yolks, lemon and orange zest, orange juice and sugar into your stand mixer bowl and whisk under medium speed for 2-3mins until thoroughly combined and foamy.
  6. Add your dry ingredients into your egg yolk mixture a third at a time.  Whisk under low speed until just combined, and scrape the bottom and sides of the bowl with a rubber spatula before adding the remaining dry ingredients.
  7. Add 1/3 of your meringue into your egg and flour mixture and stir it in until well combined, before gently folding in the remaining 2/3 of your meringue.
  8. Pour your cake mixture into your cake pan and spread it evenly across the surface.  Place it in the oven and bake for approximately 40-45mins until cooked.  When ready, remove and set aside.

Notes:

  • This is an easy and elegant little cake recipe that’s fresh, fragrant and light.  Something that’s simple to do and should be in the repertoire of every home cook.
  • The standard ratio I use when making sponge cakes is 1 to 0.75 to 0.50, from eggs to sugar and finally flour.  So basically, if I have 100g of eggs, I’d use 75g of sugar and 50g of flour.
  • In this recipe, I paired the sponge cake with some delicious fresh strawberries and some whipped cream.  But you can play around with this recipe with your own pairings and just serve as is with a bit of icing sugar on top.

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