Ingredients
- 6 large eggs, separated
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) fresh orange juice
- Zest of 1 large orange
- 1 tsp vanilla extract
- 1 cup (120g) cake flour, sifted
- 1/4 tsp salt
- 1/2 tsp cream of tartar (for stabilizing egg whites)
- Optional: powdered sugar for dusting or orange glaze for topping
Instructions
- Preheat oven to 325°F (163°C). Do not grease the pan (this helps the sponge cake rise properly).
- In a large mixing bowl, beat the egg yolks and sugar together until thick and pale (about 3–5 minutes).
- Add orange juice, orange zest, and vanilla extract to the yolk mixture. Mix gently until combined.
- Gradually sift in the cake flour and salt. Mix until just combined — don’t overmix.
- In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the yolk-flour mixture in 3 parts, using a rubber spatula. Be careful not to deflate the batter.
- Pour batter into an ungreased 10-inch tube pan (angel food cake pan). Smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Immediately invert the cake pan (over a bottle or on a wire rack) and cool completely upside down. This prevents the cake from collapsing.
- Once cooled, run a knife around the edges to release the cake. Dust with powdered sugar or drizzle with glaze if desired.
Would you like an orange glaze recipe to go with it?