Soaked Orange Sponge Recipes

ORANGE SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
• Separate the eggs while cold, then bring to room temperature.
• Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
• In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
• Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

ORANGE SPONGE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside., In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and zest; beat 3 minutes longer. Gradually add flour mixture and mix well., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners' sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.

FLUFFY ORANGE SPONGE CAKE

Steps:

• Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
• In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
• Gradually add remaining powdered sugar, beating constantly about 4 minutes.
• Stir in orange peel.
• Wash beaters thoroughly.
• In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
• Gently fold yolk mixture into whites.
• Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
• Turn into ungreased 9 inch tube pan.
• Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
• Invert cake in pan, cool thoroughly.
• Remove from pan.
• With a long tined fork, poke holes in top of cake at 1 inch intervals.
• For syrup, in a saucepan combine orange juice and honey.
• Simmer 5 minutes.
• Remove from heat, stir in almond extract.
• Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
• Chill, if desired.

SOAKED ORANGE SPONGE

Steps:

• Grease or spray and baseline a 20cm round or square tin.
• Preheat oven to 190c (375f).
• ---------For the Sponge-------------.
• Place eggs,sugar,lemon and orange rinds in a bowl over simmering water.
• Whisk with an electric whiskfor about 8 minutes til the mixture is pale and creamy.
• Remove from the heat.
• Sift together the flours and fold in to the egg and sugar mixture along with the melted butter.
• Pour into pre-pared cake tin and bake in the centre of the oven for 40 minutes or til well risen.
• ---------------For the Syrup------------------.
• Place syrup ingredients in apan and heat gently til sugar dissoles.
• Bring to boil and simmer for 2 minutes.
• Spoon syrup over the cooked sponge and leave to cool in tin til cool.
• Turn cake out and split into 3 layers carefully.
• ----------FILLING---------------.
• Beat the orange curd and fold in the whipped cream.
• reserve a third and use the rest tofill the cake and also the sides and top.
• Spoon the reserved mixture and place in a piping bag and pipe rossettes on top of the cake and decorated with the crystallised fruit.
• ----------The Cake----------.
• Place rind and sugar in a bowl.
• In another whisk lemon juice together with the eggs,then pour this mixture over the sugar.
• Add the butter in little peices and place the bowl over a pan of simmering water.
• Stir frequently til thickened about 20 minutes.
• leave to cool.
• Store in fridge if not using for cake straight away.

RUM SOAKED SPONGE CAKE

Steps:

• In a small saucepan stir water, corn syrup and sugar over medium heat, stir until it boils and the sugar is dissolved.
• Remove from heat and let cool for 5 minutes.
• Pour in rum.
• Without removing spongecake from pan poke many holes halfway through the cake with a skewer approx 1/2 inch apart.
• Slowly pour all the rum mixture all over the cake. Let sit for a few minutes or overnight to soak.
• Serve with whipped cream if desired.

ORANGE SPONGE CAKE WITH EASY ORANGE MERINGUE

Steps:

• Prep:let eggs come to room temperature,or if in a hurry you can let them sit,whole,in a bowl of hot water for 5 minutes.Grease and flour a 9" cake pan.Preheat oven to 350°F.
• Zest oranges using a small hand held citrus zester or grater;you want the zest very fine so it disperses evenly in the batter with no large pieces.You should be able to get 1 1/2 teaspoons from 2 oranges.Set aside.
• Separate 3 of the eggs,setting the whites aside,and combining the yolks with the three whole eggs in the bowl of an electric mixer.
• In a small saucepan bring the juice,zest,and butter to a simmer ,just until the butter melts,and remove from heat.
• Beat eggs and sugar on high for 5 minutes or until it forms ribbon strands when the beater is lifted.(The strands should fall in a figure eight pattern and be visible for a few seconds before disappearing.).
• Transfer beaten eggs to a large mixing bowl gently,and fold in butter-orange juice mixture.Sift 1/3 cup of flour over the egg mixture,fold in gently but thoroughly with a rubber spatula,Repeat 2 times until all of the flour is incorporated.
• Pour into prepared cake pan.Bake for 20-25 minutes,or until lightly golden at the edges.
• Let cool 10 minutes,then turn out onto a rack,and let cool completely.
• Meringue: Combine sugar,zest,and juice in a small saucepan,simmer over medium heat,stirring as necessary ,until it reaches 230 F on a candy thermometer.Remove from heat.
• Place egg whites in the bowl of an electric mixer,begin to beat on high,as you slowly pour a steady stream of syrup into the bowl.Continue beating until it forms stiff peaks.
• When cake is completely cool cut it in half crosswise and transfer bottom half to a cake stand.Frost bottom half with meringue,top with second half,frost top and sides.
• Serve with slices of fresh orange.

ORANGE & RASPBERRY VICTORIA SPONGE

Steps:

• Start with the cake. Turn the oven on to 180C/356°F Grease two 2 x 8in Victoria sandwich tins; line the bottom of both tins with grease proof paper and then lightly flour them.
• Using a mixer, cream the butter and sugar.
• Mix the eggs together in a separate bowl then pour them into your mixer.
• Sieve in the flour.
• Add the orange zest.
• Split the mixture evenly between the two cake tins and then bake in the oven for around 25- 30 minutes until they are golden brown and feel slightly springy on top.
• While they are baking make your jam and icing. For the jam put the raspberries, orange juice and heaped tablespoon of golden caster sugar into a small pan. Heat gently and allow to slowly break down and reduce into a jammy consistency, then leave to cool.
• For the icing, mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange.
• When the cakes are cool - spread some icing on to the top of one sponge, then some jam, then sandwich them together and spread the remaining buttercream over the top. Zest over a little more orange to serve.