Orange Sponge Cake

Pardon me if I have not much to say about this cake.

Because I am too busy finishing it up.

Because I am too busy clicking pictures of this fluffy beauty.

And because I have to go make another batch coz this one is almost over.

Ingredients

6 eggs, separated

½ cup oil

1 cup cake flour (to make cake flour take 1 cup flour, take out 2 tbsp of the flour and replace with 2 tbsp cornflour)

100 ml orange juice

½ cup sugar

1 tsp vinegar

Preheat oven to 160 degrees Celsius.

Line and grease a 8” cake tin. Also wrap a collar of parchment paper round the tin as the cake will rise almost 1 ½ inches.

Separate the eggs. Beat the egg yolks and oil for a minute. Add orange juice and mix some more. Add sifted flour and mix. Keep it aside.

Start beating the egg whites with a hand mixer. Once it starts to foam a bit add the vinegar. Continue beating while adding the sugar little by little. Beat till it forms soft to firm peaks. Do not overbeat it to stiff peaks stage. Take 1/3 of the whites and gently fold into the flour mix. Repeat till all the whites are mixed into the flour.

Pour into the cake tin. Bake for 70-80 minutes. The cake will rise substantially but once it is cool it will collapse back. No baking powder has been used as the egg whites will help the cake rise.