Orange Sponge for cake is another interesting and delicious base for cake. A nice, perfect sponge doubles the taste, look and attractiveness of the cake weather it is decorated or frosted with any type of cream. There is a concept that its making is not as such easy because of lake of tools some other related items. However we believe that in baking key for perfect product is measuring or use of perfect ratio of ingredients.
However it’s some of health benefits are due to the natural ingredients like eggs, cake flour, enriched with vitamins (A, D, E & K) & minerals aiding in maintaining of health.
Let us see how it is prepared for frosting a cake:
Ingredients:
(for 4 Pounds cake)
1. Cake Flour (میدہ): 350 Grams (2.5 Cups)
2. Sugar (چینی): 350 Grams (2 Cups)
3. Eggs (انڈے): 4X
4. Oil (تیل): 1 Cup
5. Orange Juice (مالٹے کا رس): 300 Ml (1.5 Cup)
6. Orange Zest (مالٹے کا چھلکا): 4 Table Spoons
7. Baking Powder (بیکنگ پائوڈر): 1.5 Tea Spoon
8. Baking Soda (بیکنگ سوڈا): 1 Tea Spoon
9. Salt (نمک): 1/2 Tea Spoon
10. Vanilla Essence (ونیلا ایسنس): 1 Tea Spoon
Procedure:
1. Rub the outer skin (just yellow portion) of orange on fine cut side of grater.
2. Repeat the process for required amount of zest.
3. Now cut each grated orange in to two equal halves.
4. Place each half on the extractor, press it to get juice.
5. Mix the dry ingredients first.
6. Mix a little the eggs in the bowl.
7. Add sugar gradually while beating the eggs further.
8. Now beat further till the sugar is mix well, batter become whitish & fluffy.
9. Add oil gradually and mix well.
10. Now add orange juice and mix in the same way.
11. Further add orange zest & vanilla essence and mix in the same way.
12. Add in the dry ingredients in the batter and mix well.
13. Grease the pan with oil and place butter paper in it.
14. Pour the well mixed batter in the pan, stir with tooth pick.
15. Place the pan in pre heated oven (at 170) for 35~40 Minutes.
16. Take out the cake and check through any stick etc. for its baking quality.
Tip: Add oil when sugar is fully dissolved otherwise it may take more time.
Tips:
1. Covering of pan is helpful in preventing from leakage and of batter.
2. First check the each egg in separate pot for its freshness or otherwise then pour in main pot
3. When colour of batter starts turning from yellow to whitish, fluffy and wavy it means it is getting ready.
4. Fold the batter with spatula carefully in one direction i.e clock wise.
5. In oven place a cup of water along with cake batter also to make the sponge soft.
6. Always use deep bowl to avoid splash etc of the batter.
For detailed recipe please click on the link given below:
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