The orange sponge cake is a traditional Sicilian dessert, prepared by adding blended oranges to the batter. This cake, in addition to having an intense citrus flavor, has a unique aroma. The oranges must absolutely come from organic farming as they are blended with the peel. The recipe is perfect for breakfast and snack, also great for using up ripe citrus fruits. It can be enjoyed with a sprinkle of powdered sugar or topped with orange marmalade.
A real delight, try it!
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 223.99 (Kcal)
- Carbohydrates 31.02 (g) of which sugars 15.41 (g)
- Proteins 4.36 (g)
- Fat 10.16 (g) of which saturated 1.59 (g)of which unsaturated 8.04 (g)
- Fibers 0.78 (g)
- Sodium 18.39 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Orange Sponge Cake
- 1 orange (about 5 oz "organic")
- 2 cups cups all-purpose flour
- 3 eggs
- 0.42 cup cups milk
- 0.42 cup cups sunflower seed oil
- 3/4 cup cups sugar (If you like a sweet taste add 1/4 cup more sugar)
- 1 packet baking powder
Tools
- Blender / Mixer
- Bowl large
- 1 Sieve
- 1 Electric whisk
- Parchment paper
- 1 Pan springform 9"
- Cooling rack
Preparation of Orange Sponge Cake
Wash the orange and cut it into pieces, with the peel, making sure to remove the seeds. Put it in the mixer and blend a little, in the meantime adding the milk and oil.
Continue blending until the mixture is beautiful, creamy, and homogeneous, set it aside for later.
Meanwhile, in a bowl, sift the flour and combine the sugar and eggs. Blend the mixture with the electric whisk or if desired with the mixer.
Briefly blend and combine the previously blended orange mixture. Turn on the whisk again and mix the mixture, add the sifted baking powder and blend again, but only to mix the baking powder.
Transfer the batter into a greased and parchment-lined pan. Bake in a static oven at 350°F for 45/50 minutes, before taking it out always check with the toothpick test. (For cooking and temperature always refer to your own oven)
Remove from the oven and let the cake cool completely on a cooling rack. Enjoy the orange sponge cake with a sprinkle of powdered sugar, or for the more indulgent, cover the surface with orange marmalade and enjoy a good treat!
Advice on how to store the orange sponge cake
The orange sponge cake can be stored under a glass dome for several days.
