Name: Orange sponge
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1 tablespoon plain flour; 3/4 cup wheaten cornflour; 1/2 teaspoon bicarbonate of soda; 1 teaspoon cream of tartar; 4 eggs, separated; 1/2 cup caster sugar; 1 teaspoon vanilla essence; 1 tablespoon finely grated orange zest, plus 2 tsp extra; 1 tablespoon orange juice, heated, plus 2 tbsp extra; 3/4 cup cream; 2/3 cup bought vanilla custard; 1 1/2 cup icing sugar, sifted; shredded orange zest, to serve

Ingredients

1 tablespoon plain flour

3/4 cup wheaten cornflour

1/2 teaspoon bicarbonate of soda

1 teaspoon cream of tartar

4 eggs, separated

1/2 cup caster sugar

1 teaspoon vanilla essence

1 tablespoon finely grated orange zest, plus 2 tsp extra

1 tablespoon orange juice, heated, plus 2 tbsp extra

3/4 cup cream

2/3 cup bought vanilla custard

1 1/2 cup icing sugar, sifted

shredded orange zest, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and flour two 7cm-deep, 20cm (base diameter) round cake pans.

2.Sift flour, cornflour, bicarbonate of soda and cream of tartar 3 times.

3.Using an electric mixer, beat egg whites in a medium clean dry bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add egg yolks, one by one, beating well after each addition.

4.Gently fold flour mixture into egg mixture. Fold in essence, zest and hot orange juice. Spoon mixture evenly into prepared pans; level tops.

5.Bake, side by side, 18-20 minutes or until cakes spring back when lightly touched, and come away from side of pan. Stand in pans 5 minutes. Transfer to wire racks to cool.

6.Beat cream in a small bowl, until firm peaks form. Fold in extra zest and custard. Spread mixture over top of 1 cake. Place second cake on top, to sandwich.

7.Combine icing sugar and extra juice in a medium bowl; beat until smooth. Spread icing over top of cake. Serve sprinkled with shredded zest.

To prepare cake pans, grease base and side with butter. Dust with flour; shake off excess. Cake is best made on day of serving. Heat orange juice in a small heatproof bowl in microwave on high for 20 seconds. For best results, use wheaten cornflour; you’ll find it in the baking aisle.
Note

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