Orange Sponge

A very quickly made, one-bowl sponge cake. Serve as a sponge sandwich, or use as a trifle sponge or for lamingtons.

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Photo credit: Edmonds Best of Baking
Ratings (1)
Prep Time: 40 mins Servings: 8-10
  • 1½ cups Edmonds standard flour

    1 cup sugar

    3 eggs

    50g butter, melted

    2 Tbsp milk

    1 Tbsp grated orange zest

    2 tsp Edmonds baking powder

    FILLING:

    jam and whipped cream

    icing sugar to dust

  • 1. Preheat the oven to 190ºC. Lightly butter two 20cm sandwich tins and line the bases with circles of baking paper.

  • 2. Put the flour and sugar into a large mixing bowl and combine well.

  • 3. Break in the eggs, followed by the melted butter, milk and zest.

  • 4. Beat hard for 3 minutes until the mixture is pale and smooth. Lastly fold in the Edmonds baking powder.

  • 5. Pour into the prepared tins and bake at for 15 to 20 minutes or until the cakes spring back when lightly touched.

  • 6. Leave in the tins for 10 minutes before turning out onto a wire rack to cool.

  • 7. When cool fill with jam and whipped cream and dust the top with icing sugar.

Ratings

Karen Higgins
Karen Higgins
Christchurch

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