Orange Sponge Cake recipe

Scrumptious Orange Sponge Cake recipe!


Hi, I’m Gill and am back again for the second cake-off recipe blog!


How did you get on making the Victoria sandwich recipe?


Now I have it on good authority from two people, the basic cake recipe I showed you last time worked for them!  You’ll be able to work out if the mixture was too wet (less milk required), too dry (a little more milk needed) or was the oven temperature too high, or did you not let the oven get to temperature?  I find that on my fan-assisted oven the temperature has to be 150ºC and its ready in around 20 minutes, however you will soon get to know how your oven works!


That’s fine the more you make using the recipe the better you’ll get, and you’ll get to know how the mixture looks and bakes!  So here’s another recipe to get you practicising with…..!


I’m going to adapt the original basic recipe, so make sure you have that one to hand, and this time we’re going to make an orange sponge cake!  You can make a lemon sponge if you prefer, however we will look at this flavour another time!


I also mentioned about gluten & wheat-free cakes, so I will touch on this too, although we won’t have enough room to look at this time, so will come back to this at a later date.



Now, let us have a look at the orange cake recipe – have a look at the picture and see which you think is the Gluten Free Orange Cake and which isn’t?!


I will give you the answer later, or I may hold over to the next blog!




 Now for this one, you’ll need the basic cake recipe from my first write-up, along with 2 medium sized oranges (which will need to be washed & dried), a grater (the fine side), apricot jam and a pastry brush. 


Tip: I prefer the silicone pastry brush - they are much easier to wash and you don’t have to worry about the bristles coming out in your mixture either!  You can purchase these in any shops selling cookery utensils at a reasonable cost.  If you can I would buy 2 as they are so handy to have!  And you’ll need the second as noted later on!







Just after you’ve lightly mixed the eggs in, as per the recipe last time, you’ll need to finely grate both oranges into a small bowl.  Once you have done this, add the zest to the mixture and gently mix in, using the brush to brush off all the zest from the from grater. 


Now add the flour and milk as previously directed, remember - you don’t need the vanilla essence in this mixture and finish off as per the original recipe. The mixture is slightly orangey in colour which is right.




Now bake and as noted previously take the cakes out of the oven and let them cool and then tip out onto the cooling rack.  Tip: You must decide which cake you will have for your bottom tier and the top at this stage, as you don’t want the cooling rack lines on the top tier cake, so be careful how you tip them on the rack.






It’s now time to make the orange butter icing - you’ll need the same icing mixture as before, however, instead of the milk and vanilla essence, you’ll need the juice from both the oranges.  However if you prefer use some orange juice from the carton. 







Tip: to get the most out of the oranges, you’re best to use a lemon/ citrus squeezer – I use a plastic one – they can be purchased quite cheaply in any supermarkets/ cook shops.




As with the previous cake, and see the picture here - when adding icing your bottom tier, you need to ensure that you leave a slight gap between the edge of the cake and where you spread the icing.


Now sandwich together the bottom and the top tiers together.  You can sprinkle the icing sugar, as before, over the top of the cake, if you don’t want it too sweet.  However, if you’d like it a little different this time, you may like to ice the top.  Make sure the icing is a little more spreadable, so add a teaspoon or slightly more of orange juice to the icing. 





Tip: Now add a teaspoon of apricot jam into a small ramekin dish and place in your microwave for 20 seconds or until lightly bubbling.  Now use this with another silicone brush, to brush the top of the cake and let it dry.  Once dry you can spread the orange butter icing on top.   This is a really good tip and can be used for all cakes when icing the tops and sides, and it should help minimise the amount of crumbs which can get into the butter icing. 



orange-cake-lymington-top-icingNow you can lightly tip the butter icing into the middle of the cake and spread out to the sides. 


Make sure you can’t see too much of the cake through the icing.



Of course, this doesn’t matter too much if you’re going to cover the top in orange zest (which will be left on the grater/ brush), or jelly tots - it’s entirely up to you…






Let’s think about the picture of the 2 cakes again – which do you think is the gluten & wheat free cake?!  I’ll let you guessing for a while….


To give you some background, I started making gluten & wheat free cakes about 4 years ago when one of our good friends was diagnosed as a Coeliac.  At the time he was very frustrated with the lack of cakes, so I started experimenting and have come up with an almost-perfect cake recipe!  Yes, I say that as I do still have my disasters, however they still taste nice and are edible, and Rob continues to be a happy guinea-pig! 


So for the next blog I will show you how to make a Gluten Free Lemon Sponge cake recipe and will give you the answer to the Orange cakes too.


Happy Baking




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