Orange Sponge Cake(Delours Sunshine Cake)
A light and airy orange sponge cake featuring bright citrus flavors, perfect for dessert or teatime, appealing to those who love fruity, fluffy baked treats.
Ingredients
Instructions
- Beat egg yolks until thick and lemon yellow in color.
- Add orange juice to the yolks and beat until very thick.
- Gradually beat in 1 cup of sugar and the salt.
- Carefully fold in the flour and grated orange peel.
- Beat egg whites until foamy, then add cream of tartar and beat until soft peaks form.
- Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form.
- Thoroughly fold the beaten whites into the yolk and flour mixture.
- Pour the batter into an ungreased tube pan.
- Bake at 325°F (160°C) for 55 minutes.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks and folded gently into the yolk mixture to maintain airiness. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. This cake is perfect for celebrations or as a delightful treat alongside tea.
Serving Suggestions
This Orange Sponge Cake is best served plain or dusted with powdered sugar. It pairs beautifully with fresh berries or a dollop of whipped cream. For an added treat, serve it alongside Mavis' Pound Cake for a delightful dessert spread that guests will love.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Sponge Cake(Delours Sunshine Cake) contains roughly 221 calories, with 4g protein, 47g carbohydrates, and 1g fat. It is a good source of iron (17% of the Daily Value) and vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 917mg per serving (40% 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 bottled orange juice instead of fresh?
Yes, you can use bottled orange juice, but fresh juice will provide a brighter flavor. If using bottled juice, opt for 100% pure orange juice to avoid added sugars or preservatives.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Ensure your oven is properly calibrated and avoid overmixing after adding the egg whites. Also, check for doneness with a toothpick; it should come out clean.
Can I add other flavors to this recipe?
Absolutely! You can infuse the cake with a hint of almond or vanilla extract for added depth. Just be cautious with the quantities to not overpower the orange flavor.
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).