Orange Sponge Loaf Cake
The season for oranges is now open! Time to eat your heart out for this extra Vitamin C, make freshly squeezed juice, or baked good.
Yes, we will make a cake. Fluffy and moist sponge with fresh orange zest and juice, best out of the best, none of this artificial stuff. This recipe is super easy to make and the best part this bake freezes very well for up to 2 months…if you want to wait that long.
Freshly peeled oranges always remind me of Christmas. At home, my parents would buy them only during this festive season as they were like a treat, and in Poland, oranges were in the shop only during this period, when the harvest was at it’s best.
This sponge is great for an afternoon tea or after a heavy dinner, the fluffy texture makes it light and the orange flavor is quite refreshing. When I made it for a group of friends it was almost gone in no time so I like to think that this simple loaf is quite a success.
Orange Sponge Loaf Cake
Ingredients
- 175 g Plain Flour
- 1 ¼ tsp Baking Powder
- 2 Large Eggs
- 150 g Sugar
- 1/2 cup Olive Oil
- 150 ml Fresh Orange Juice 2.5 medium oranges
- Zest of 2-3 Oranges
- 0.5 tsp Vanilla Extract
Instructions
- Preheat oven to 180C. Grease loaf pan with butter and set aside.
- Whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. At low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don’t overmix.
- Pour batter into the prepared pan. Bake for 40-50 minutes or until a toothpick inserted into the centre of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake to cool, decorate with icing sugar.