Orange Sponge Cake With Candied Orange Slices
I love this Orange Sponge Cake for many reasons - the beautiful orange flavour, the super fluffy and light texture, with a touch of lovely stickiness on the top and the wonderful candied orange slices neatly lined around the base, bringing that extra boost of orange flavour. Making this Orange Sponge Cake perfect to have for afternoon tea or coffee.
Real Oranges - Don’t Substitute!
In this cake I have used orange juice and you can use orange extract (which is optional), but don’t whatever you do leave out the grated orange zest, it will boost the orange flavour and flavour profile.
Use the whole orange, when making the candied orange slices. We all like orange rind for the the flavour, but the pith - the white part underneath the skin is another story - it tastes bitter!
Never fear, there is a solution to this!
Boil the oranges. Boiling the oranges removes the bitterness, softens the oranges, giving them a jammy like texture.
What’s In This Orange Cake?
This orange cake is made similar to a chiffon cake, the only difference, we do not use a chiffon tin (tube tin), but a regular cake tin.
Oranges - Used to make the candied oranges. Gives a lovely jammy, natural sweet orange flavour.
Oil - There is no butter in this recipe. Using oil instead of butter, the bake tends to be loftier with a more even crumb and stays moist and tender for longer.
Orange Juice - Make sure it is the best quality you can find. I used a local Thai brand orange juice made with Valencia oranges.
Orange Zest - Do not leave this step out, the orange zest will boost the orange flavour, leaving your taste buds dancing!
Egg Yolks - Adds some fat and flavour to this cake.
Salt - Just a small amount is used to help balance flavour and sweetness.
Egg Whites - We whip the egg whites to a foam, egg whites are used as a leaven agent in this cake (there is no baking powder or baking soda).
Sugar - The sugar in this cake is used with the egg whites to whip up a beautiful fluffy, light and airy meringue and also adds the right amount of sweetness.
Cake Flour - Further helps this cake to be light, airy and delicate.
Alternatives
You could use gluten free cake flour to make this cake gluten free.
How To Make Candied Orange Slices
Candied orange slices are the star of the show, so let’s start making them first.
Start by getting that orange skin lovely and clean. This is simple to do, just rub some baking soda over the oranges. Rinse them off with clean water.
Soak for 20 minutes in some clean water.
Slices the oranges no less than a 1/4 inch thick.
Places the orange slices into a pot with plain clean water - This is to boil the slices to take away the bitterness from the pith of the orange. Boil for about 10 -15 minutes, do this process twice. The orange bubbles/foam that form on the surface is bitter, so this step is very important.
In a large frying pan, add 200g (1 cup) sugar and 240ml (1 cup) water. Gently melt the sugar, stir to also help the sugar dissolve.
When the sugar has dissolved, add the oranges slices. Boil in the sugar syrup for 10 - 20 minutes. When the oranges are ready they will look translucent.
Place the orange slices onto a paper towel to remove some of the excess liquid.
Cut the oranges slices in half and arrange around the edge of a lined 6 inch cake tin. Set the this to one side while you make the orange cake.
How To Make Orange Cake
So now that the candied slices are done, we can make the moist, fluffy orange cake.
Into a bowl, pour the oil, the orange juice, together with the orange zest. If you are using optional orange extract, add it at this stage. Stir to combine this mixture together.
In a separate bowl, add the 3 egg yolks with the salt. Stir to combine this mixture together.
In a clean bowl free from traces of fat, whisk the 3 whites until they are frothy, then gently add the sugar over 3 intervals, while still whisking. Keep whisking until you reach stiff peaks. When you have reached this stage, it will also look lovely and glossy.
Gradually add the egg yolk mixture into the glossy egg whites, while still whisking.
Sieve the cake flour into the mixture. Use a spatula to gently fold it in, make sure the flour is mixed in will, but also aim to keep as much air as possible in the cake mixture. The mixture should be smooth and fluffy.
Take 2 dollops of the main cake batter and and add it to the oil, orange juice, orange zest mixture. Gently mix this together. Fold this back into the main cake batter.
Pour the cake batter into the prepared cake tin. Evenly spread out the cake mixture, ensure that each orange slice is covered by the cake batter.
Use a skewer in a circlular motion through the cake mixture, to remove any pockets of air.
Prepare a larger tin as a water bath for the cake tin. Pour the hot water around the cake up to 1 inch deep. The steam from hot water, will help cook the cake, but also help to keep it moist.
Bake in a preheated over for 160C (320F) for 50 minutes.
When it is baked, remove from the oven onto a cooling rack. Remove cake from the tin after 10 minutes and allow to fully cool down.
Orange Simple Syrup - Optional
This simple syrup is only 2 ingredients. Okay, technically 3 ingredients, if you count the orange rind, but it is still super easy to make. It is optional, but it adds the final touch of lovely, delicate sweetness and stickiness to this cake. So I advise, don’t miss this step.
Into a saucepan add 60ml orange juice, 25g sugar and some thinly sliced orange rind.
Stir and bring to a boil.
Pour the orange syrup into a bowl, ready to be brushed over the top over your orange cake.
Remove the lining from your cake and brush the orange simple syrup over the top. It gives the cake a gentle golden glow, ready to be eaten!
Decoration Suggestions
With the orange slices lined around the edge of this cake and its golden orange hue, I think this cake unadorned is simply lovely. Also, because this cake is moist and full of flavour, you do not need any buttercream or lashings of whipping cream on it.
However, if you want to give it a pretty delicate finishing touch to impress whoever you share your cake with, here are a few suggestions:
Dusting of icing sugar/powdered sugar - simple and elegant!
Candied orange - Full slice with slit cut in the middle, then twisted into place, like I have done (shown in the picture)
Candied orange rind - Use the orange part only, not the white pith. Twist them around a wooden spoon handle or something similar, leave for a 5-10 minutes. It will hold it shape in loose curls (shown in picture). For tighter curls, leave them overnight.
Fresh Flowers - Simple edible flowers like orange blossoms or something similar.
Serve It!
The only thing left to do is serve your pretty, scrumptious baked creation!
This Cake is moist, fluffy and flavourful enough to eat plain, however if you really want something to accompany it. Chantilly cream or plain whipped cream are excellent. Or for a richer alternative, warm the cake every-so-slightly then serve with a scoop of vanilla ice cream.
It’s time for afternoon tea!
I hope you enjoyed this tutorial. If you make it, please remember to tag me - #arisecakecreations - @arisecakecreations on Instagram or Facebook, so I can see you beautiful grand, yummy creation.
Orange Sponge With Candied Orange Slices
Ingredients
- 2 Oranges
- Baking soda to wash oranges
- 200g (1 cup) Sugar
- 240ml (1 cup) Water
- 3 Egg yolks
- ¼ tsp salt
- 3 Egg whites
- 90g (3/4 cup) Sugar
- 90g (3/4 cup) Cake flour
- 30ml (2tbsp) Oil (flavourless)
- 30ml (2tbsp) Freshly squeezed orange juice
- 1tsp Orange zest
- 1/8 tsp Orange extract (optional)
- 60ml (1/4 cup) Freshly squeezed orange juice
- 25g (2tbsp) Sugar
- Thinly sliced rind of half orange
Instructions
- Start by getting that orange skin lovely and clean. This is simple to do, just rub some baking soda over the oranges. Rinse them off with clean water.
- Soak for 20 minutes in some clean water.
- Slices the oranges no less than a 1/4 inch thick.
- Places the orange slices into a pot with plain clean water - This is to boil the slices to take away the bitterness from the pith of the orange. Boil for 10 -15 minutes, do this process two times. The orange bubbles/foam that form on the surface is bitter, so this step is very important.
- In a large frying pan, add 200g (1 cup) sugar and 240ml (1 cup) water. Gentle melt the sugar, stir to also help the sugar dissolve.
- When the sugar has dissolved, add the oranges slices. Boil in the sugar syrup for 10 - 20 minutes. When the oranges are ready they will look translucent.
- Place the orange slices onto a paper towel to remove some of the excess liquid.
- Cut the oranges slices in half and arrange around the edge of a lined 6 inch cake tin. Set the this to one side while you make the orange cake.
- Preheated oven 160C (320F)
- Into a bowl, pour the oil, the orange juice, together with the orange zest. If you are using optional orange extract, add it at this stage. Stir to combine this mixture together.
- In a separate bowl, add the 3 egg yolks with the salt. Stir to combine this mixture together.
- In a clean bowl free from traces of fat, whisk the 3 whites until they are frothy, then gentle add the sugar over 3 intervals, while still whisking. Keep whisking until you reach stiff peaks. When you have reached this stage, it will also look lovely and glossy.
- Gradually add the egg yolk mixture into the glossy egg whites, while still whisking.
- Sieve the cake flour into the mixture. Use a spatula to gently fold it in, make sure the flour is mixed in will, but also aim to keep as much air as possible in the cake mixture. The mixture should be smooth and fluffy.
- Take 2 dollops of the main cake batter and and add it to the oil, orange juice, orange zest mixture. Gently mix this together. Fold this back into the main cake batter.
- Pour the cake batter into the prepared cake tin. Evenly spread out the cake mixture, ensure that each orange slice is covered by the cake batter.
- Use a skewer in a circlular motion through the cake mixture, to remove and pockets of air.
- Prepare a larger tin as a water bath for the cake tin. Pour the hot water around the cake up to 1 inch deep. The steam from hot water, will help cook the cake, but also help to keep it moist.
- Bake in a preheated oven 160C (320F) for 50 minutes.
- When it is baked, remove from the oven onto a cooling rack. Remove cake from the tin after 10 minutes and allow to fully cool down.
- Into a saucepan add 60ml orange juice, 25g sugar and some thinly sliced orange rind.
- Stir and bring to a boil.
- Pour the orange syrup into a bowl, ready to be brushed over the top over your orange cake.
- Remove the lining from your cake and brush the orange simple syrup over the top. It gives the cake a gentle golden glow, ready to be eaten!
Notes:
TIP: Orange Simple Syrup - Optional
This simple syrup is only 2 ingredients. Okay, technically 3 ingredients, if you count the orange rind, but it is still super easy to make. It is optional, but it adds the final touch of lovely, delicate sweetness and stickiness to this cake. So I advise, don’t miss this step.
Nutrition Facts
Calories
226.20Fat (grams)
4.37Sat. Fat (grams)
0.69Carbs (grams)
45.91Fiber (grams)
1.27Net carbs
44.63Sugar (grams)
36.48Protein (grams)
2.42Sodium (milligrams)
193.00Cholesterol (grams)
55.34Per serving
