Orange sponge cake

Orange sponge cake: a fluffy and fragrant delight

If you're looking for a quick and delicious dessert that brings a touch of joy to your table, the orange sponge cake is the perfect choice. This dessert not only combines the fluffy texture of the sponge cake with the fresh aroma of oranges, but it is also prepared in record time, making it ideal for moments when you crave something sweet but don't have much time.

The history of this dessert is fascinating, with deep roots in culinary traditions, where each family contributes its personal touch, adapting recipes based on available ingredients and personal preferences. Thus, the sponge cake becomes a unique culinary experience, full of memories and stories.

Preparation time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes
Number of servings: 8

Ingredients:
- 1 cup of fresh orange juice (approximately 250 ml)
- 1/3 cup of oil (approximately 80 ml, you can use sunflower or olive oil for a more intense flavor)
- 1 cup of sugar (approximately 200 g)
- 1 teaspoon of baking powder
- 2 cups of flour (approximately 250 g each)
- 6 fresh eggs
- 1 teaspoon of grated orange zest (for an extra flavor)

Step-by-step instructions:

1. Preparing the ingredients: Make sure all ingredients are at room temperature to achieve a fluffy sponge cake. The eggs should be fresh, and the ideal orange juice should be natural and freshly squeezed. If using store-bought juice, opt for one without additives.

2. Preheating the oven: Set the oven to 180°C (medium heat) and prepare a loaf pan (approximately 25cm x 10cm) by greasing it with butter and dusting it with a little flour to prevent the sponge cake from sticking.

3. Mixing the wet ingredients: In a large bowl, beat the eggs with the sugar using a mixer until the mixture becomes frothy and doubles in volume. This step is essential for aerating the batter, which will contribute to the fluffy texture of the dessert.

4. Adding the aromatic ingredients: Once the egg and sugar mixture is well combined, add the oil and orange juice. Mix gently to avoid losing air from the mixture. Then, fold in the grated orange zest, which will enhance the dessert's aroma.

5. Incorporating the dry ingredients: In another bowl, combine the flour with the baking powder. Gradually add the dry mixture to the wet mixture, mixing with a spatula or the mixer on low speed until combined. Be careful not to overmix to avoid a dense sponge cake.

6. Baking: Pour the obtained mixture into the prepared pan and level the surface with a spatula. Place the pan in the preheated oven and let it bake for about 40 minutes. It's important not to open the oven door in the first 30 minutes to allow the sponge cake to rise evenly.

7. Testing for doneness: After 40 minutes, check if the sponge cake is ready by inserting a toothpick in the center. If it comes out clean, the dessert is baked. If not, leave it in the oven for a few more minutes.

8. Cooling and serving: Once the sponge cake is baked, remove it from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Before serving, dust it with powdered sugar for an elegant look and a touch of sweetness.

Serving suggestions: This orange sponge cake pairs perfectly with a glass of cold milk or a cup of fragrant tea. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for an even more decadent dessert.

Variations and tips:
- For a chocolate sponge cake, you can add 50 g of cocoa powder to the flour mixture.
- Instead of orange juice, you can experiment with other fruit juices, such as lemon or pineapple, for different flavors.
- If you want a moister sponge cake, you can add 50 ml of yogurt to the wet mixture.

Nutritional benefits:
The orange sponge cake is a relatively healthy choice, considering the citrus content that provides a boost of vitamin C. Additionally, the eggs offer quality protein, and the oil adds healthy fats necessary for the body.

Frequently asked questions:
1. Can I use whole wheat flour for this recipe?
Yes, you can replace white flour with whole wheat flour, but you will need to adjust the liquid amount as whole wheat flour absorbs more moisture.

2. How can I store the sponge cake?
The sponge cake keeps well at room temperature for 2-3 days in an airtight container. You can also freeze it, cut into portions, for later consumption.

3. Is this recipe suitable for vegans?
Although the original recipe contains eggs, you can experiment with vegan substitutes such as banana puree or soy yogurt instead of eggs.

Getting involved in making this orange sponge cake is not only a pleasant activity but also an opportunity to create delicious memories with loved ones. So put on your apron, gather the ingredients, and treat your family or friends to a slice of this truly special dessert!