Name: Orange Sponge Cake
Yield: 4 servings
Ingredients: 1 tbsp all-purpose flour; 3/4 cup cornstarch; 1/2 tsp baking soda; 1 tsp cream of tartar; 4 None eggs, separated; 1/2 cup granulated sugar; 1 tsp vanilla extract; 5 tsp orange zest + extra, to garnish; 3 tbsp orange juice, 1 tbsp heated; 3/4 cup heavy cream; 2/3 cup store-bought vanilla custard or sauce; 1/2 cup powdered sugar, sifted

1
Preheat oven to 350u00b0F. Grease and flour 2 - 8 inch cake pans.
2
Sift together flour, cornstarch, baking soda and cream of tartar 3 times. Set aside. Whip egg whites to soft peaks. Gradually add sugar, beating until dissolved. Add egg yolks, 1 by 1, beating well after each addition. Gently fold in flour mixture then add vanilla, 1 tbsp orange zest and 1 tbsp hot orange juice.
3
Distribute between prepared pans, smooth and bake for 18-20 mins, or until cakes pull away from edges of pans and spring back when lightly touched. Let cool for 5 mins in pan then transfer to wire racks to cool completely.
4
To decorate, whip cream to stiff peaks. Fold in remaining orange zest and vanilla custard. Spread over top of 1 cake. Place second cake on top. Combine powdered sugar and remaining orange juice and beat until smooth. Spread over top of cake. Garnish with reserved orange zest.

Orange Sponge Cake

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