Fluffy Orange Sponge Cake Food

ORANGE SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
• Separate the eggs while cold, then bring to room temperature.
• Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
• In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
• Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

ORANGE SPONGE CAKE

Steps:

• Beat egg whites until stiff, then add yolks one at a time, beating between each addition.
• Add sugar, rind and juice.
• Combine flour, powder and salt and fold into juice mixture.
• Bake in a shallow pan long and slowly (at 300-325 degrees and start checking for doneness at 35 minutes)

FLUFFY ORANGE SPONGE CAKE

Steps:

• Preheat the oven to 350°C.
• Grease a large pan or two smaller ones and line with waxed paper. Grease the paper and coat with a corn flour and sugar mixture.
• Whisk egg yolks, adding half the sugar gradually until light coloured and creamy.
• Add oil, orange juice and orange zest and beat again.
• Whisk egg whites until very light and forms soft peaks.
• Add the other half of sugar gradually beating on medium to high speed.
• Add corn flour, flour, salt and baking powder gradually to the egg yolks, beating all the while.
• Gently fold in the egg whites with a rubber spatula until well mixed.
• Spoon the mixture into the pan and bake for 35- 45 minutes until brown.
• A toothpick inserted into the center should be clean and the midlle should spring back when touched.

FLUFFY ORANGE SPONGE CAKE

Steps:

• Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
• In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
• Gradually add remaining powdered sugar, beating constantly about 4 minutes.
• Stir in orange peel.
• Wash beaters thoroughly.
• In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
• Gently fold yolk mixture into whites.
• Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
• Turn into ungreased 9 inch tube pan.
• Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
• Invert cake in pan, cool thoroughly.
• Remove from pan.
• With a long tined fork, poke holes in top of cake at 1 inch intervals.
• For syrup, in a saucepan combine orange juice and honey.
• Simmer 5 minutes.
• Remove from heat, stir in almond extract.
• Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
• Chill, if desired.

SPONGE CAKE

Steps:

• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

FLUFFY SPONGE CAKE

Steps:

• Heat oven to 160 degrees celsius.
• Grease and line a 23 cm cake tin with baking paper and grease again and add some cornflour and caster sugar to coat bottom and sides of tin.
• Whisk egg whites in a clean bowl until fluffy.
• Add caster sugar gradually until dissolved.
• Add egg yolks one by one.
• Fold in sifted flour and baking powder.
• Bake for 35-45 minutes depending on your oven.
• Test after 35 minutes just in case.
• To make filling, simply whip cream with sugar, cut sponge cake in half and fill with cream.
• Place top layer of cake and spread with passionfruit icing.
• To make icing, sift icing sugar and add passionfruit pulp to desired consistency.
• If too runny put in more icing sugar and vice versa.

SUPER FLUFFY SPONGE CAKE

Steps:

• Preheat an oven to 190C
• In a bowl add all cake ingredients
• Mix until it is a smooth, creamy batter
• Pour into a cake tin and spread right to the edges. Flatten the top.
• Now make up the icing. Add icing sugar to a bowl. Pour in 1 teaspoon of water until it is slightly runny and there are now lumps. Ad food colouring for a burst of colour
• Take the cake out of the oven. Wait until it is completely cool and then coat the top in icing. Add toppings if desired.

LIGHT & FLUFFY SPONGE CAKE

Steps:

• Preheat oven to 180°C (375°F).
• Grease non stick cake pan
• Beat together eggs, oil and sugar, beat until light & fluffy.
• Add flour, salt & baking powder.
• Mix well with electric beater.
• Pour into baking pan & bake for approx 15-20 minutes.
• PLEASE NOTE: For a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.

ORANGE FLUFF CAKE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Have ready an ungreased 10-inch tube pan with a removable bottom. Don't use a nonstick surface pan.
• Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer.
• In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool.
• Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate.
• To make the glaze: In a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour.