Cloud Sponge Cake
A light and airy cloud sponge cake with delicate orange flavor, perfect for teatime or special occasions, appealing to those who enjoy fluffy, citrus-infused desserts.
Ingredients
Instructions
- Stir together the cake flour, baking powder, and salt; set aside.
- In a large mixer bowl, beat the egg yolks at high speed until thick and lemon-colored.
- Gradually beat in the ice water until pale and foamy.
- Gradually beat in the sugar until completely dissolved, about 8 to 10 minutes.
- Beat in the orange juice and grated orange rind.
- Fold in the flour mixture in 3 additions into the yolk mixture; set aside.
- In a small clean bowl of the mixer, beat the egg whites and cream of tartar until stiff.
- Gently fold the beaten egg whites into the batter.
- Pour the mixture into a 10-inch ungreased tube pan.
- Bake in a preheated 325°F oven for about 1 hour or until the cake springs back when lightly touched.
- Invert the pan onto the neck of a bottle and cool completely.
- When cooled, loosen the cake from the pan with a thin-bladed knife.
Tips & Substitutions
To ensure a light and airy texture, make sure the egg whites are beaten until stiff peaks form. If you don’t have cake flour, you can use all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. This will yield a similar texture. Be careful not to overmix when folding in the egg whites to maintain the cake's fluffiness.
Serving Suggestions
This Cloud Sponge Cake is delightful on its own, but you can enhance it with a dusting of powdered sugar or a drizzle of citrus glaze. It pairs beautifully with fresh berries or a dollop of whipped cream. For a more decadent treat, serve it alongside a slice of Apple Peach Plum Cake for a dessert platter that showcases seasonal flavors.
Storage & Reheating
Store the cooled Cloud Sponge Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To serve, bring it back to room temperature or gently warm it in the oven at low heat for a few minutes to revive its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cloud Sponge Cake contains roughly 209 calories, with 4g protein, 45g carbohydrates, and 2g fat. It is an excellent source of potassium (22% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 570mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different citrus juices in this recipe?
Yes, you can substitute orange juice with lemon or lime juice for a different flavor profile. Just keep in mind that the acidity may slightly alter the taste, so adjust the sugar if necessary to balance it out.
What should I do if my cake doesn't rise?
If your cake doesn't rise, it could be due to overmixing the batter after adding the flour or not beating the egg whites to stiff peaks. Make sure to gently fold the egg whites into the batter to maintain the airiness, which is crucial for the cake's rise.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just remember to store it properly in an airtight container to keep it fresh. It's best served the next day, as the flavors have time to meld and the texture remains perfect.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).