Orange Sponge Cake
A light and fluffy orange sponge cake that combines the zest and juice of fresh oranges for a delightful citrus flavor, perfect for any occasion.
Ingredients
For the Cake
- 1 cup all-purpose flour Sifted
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs At room temperature
- 2 tablespoons orange zest Freshly grated
- 1/2 cup fresh orange juice Freshly squeezed
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the orange zest, freshly squeezed orange juice, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For serving, consider topping the cake with whipped cream and fresh fruit or a light dusting of powdered sugar. Store covered at room temperature for a few days or refrigerate for up to a week. You can freeze slices for up to three months.