Best 8 Soaked Orange Sponge Recipes

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On 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 prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

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.

ORANGE SPONGE CAKE WITH SAUCE BY FREDA

Steps:

• Preheat Oven @ 325 Grease and flour bottom of 8 X 8 pan. Read Instructions First, & look at Steps in photos above, for Suggested Help.
• Beat Egg Whites on high till stiff. Then ADD; Yolks, one at a time, beating after each.
• Add; Sugar, and grated Orange rind, and Juice, continue mixing. Til well blended
• Fold in Flour mixed with baking Pdr. & salt. (Be sure it is FOLDED in gently.)
• Bake in 325 oven, 40-45 min.
• TOPPING: in small sauce pan, over med Heat, add all ingredients except oranges. Bring to a boil Orange Juice, cornstarch and sugar. Add Oranges last just to heated thru. Sauce should be thickened slightly. Remove from Heat.
• To Serve; Slice cake, place in dessert plate and Pour "Hot Sauce" over Cake, Top with whip cream or Cream. Enjoy a piece of History.

LAYERED ORANGE SPONGE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour twice., In another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in orange juice and orange zest. Fold in flour., Add salt and cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining 2/3 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours., Meanwhile, in a large heavy saucepan, mix sugar and flour. Whisk in orange juice and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl. Cool 30 minutes. Press plastic wrap onto surface of orange mixture; refrigerate until cold., In a large bowl, beat cream until soft peaks form; fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving.

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.

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.

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.