Orange sponge cake without eggs

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Orange sponge cake without eggs
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Orange sponge cake without eggs

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: SpanishDifficulty: Easy
Rations

16

rations
Preparation time

15

minutes
Cooking time

30

minutes
Calories

246

kcal/ration
Resting time

5

minutes
Cooling time

0

minutes
Total time

50

minutes

Immerse yourself in the vibrant aroma of fresh oranges with this exquisite Egg-Free Orange Sponge Cake, where the absence of eggs makes it a light and delicious option that everyone can enjoy.

With a preparation time of about 45 minutes and enough to yield 16 servings, this cake promises to delight your senses and satisfy your sweet cravings. Imagine the spongy texture and well-balanced sweetness of each bite, immersed in a citrus syrup that provides that moisture and penetrating flavor that characterize an impeccable homemade dessert.

While the soft crunch of the crust melts on your palate, let yourself be carried away by the melody of our specially selected playlist to make the culinary experience as pleasurable as the tasting. So put on your apron, adjust the volume and get ready to sweeten your day with this simple and tempting recipe that will undoubtedly become one of your favorites to share on any occasion.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 300 gr Sugar

  • 360 gr Flour

  • 15 gr Yeast powder

  • 1 c.s. tablespoon vanilla essence

  • 375 ml Orange juice (with pulp)

  • 6 c.s. tablespoon Vegetable oil

  • Orange syrup:** ** Orange syrup

  • 2 c.s. Orange zest (2 approx.)

  • 75 ml Orange juice (with pulp)

  • 75 gr Sugar

Pasos

  • Orange sponge cake without eggs
  • Preheat the oven to 185ºC, with convection and bottom heat if possible, otherwise use top and bottom heat.
  • To prepare the sponge cake, in a high blender glass with a capacity of 2 liters, put juice with the pulp, sugar, vanilla essence and oil, blend to dissolve the sugar and mix well with the liquid ingredients.
  • Sift and incorporate flour: Use a sieve to add the flour and baking powder to the liquid mixture in two or three batches. Beat with a mixer each addition until the dough is homogeneous and there are no lumps. Set the dough aside while you prepare the mold.
  • For the mold we have two options, grease it or use baking paper. For rectangular molds, using baking paper is more practical; cut out a pattern according to the dimensions of the mold and fit the paper into the mold. If you choose a savarin pan, grease with butter and sprinkle with flour to prevent the dough from sticking.

    If we make it with a rectangular mold, we will make a drawing with the base and sides of the plumcake mold (preferably: 28x8x8cm approx.). We cut it to size and fit it before filling it with the dough. In the case of using a savarin mold (round with a hole, for example, 28 cm wide x 8 cm high), it is better to spread butter on all sides and then sprinkle with flour...

    If you use a round pan without a central hole [SPOILER: it comes out wrong], it is very likely that it will be raw in the center of the cake, as it needs much more cooking time. Yes, these things happen and failures like the following come out, squeamish: close your eyes.round mold
  • As we will do it with a rectangular mold, this will not happen. Fill the mold with the dough and bake in the oven for about 30 minutes at 180 °C with convection and lower heat. The cake is ready when a toothpick or a thermometer inserted in the center comes out clean.
    unmold the orange sponge cake
  • Prepare the orange syrup:
  • Heat the sugar, orange zest and orange juice in a saucepan over medium heat and let it reduce, stirring with a spatula so that the zest does not stick to the bottom.
  • Once it starts to heat up and the sugar has dissolved, grind so that the zest is better integrated. Keep on the fire and let it thicken a little, when it has a suitable texture, remove and set aside.
  • When the cake is finished baking, leave it for 5 minutes, unmold it with two spatulas on the wide sides and let it dry on a wire rack.
  • Apply the syrup glaze: Once cool, spread the syrup with a brush over the entire surface of the cake, paying special attention to the sides, which always tend to be drier.
    orange sponge cake

Notas

  • Make sure the ingredients are at room temperature before starting the preparation. This will help to obtain a more homogeneous mixture and a fluffy cake.
    • >
  • To add a different touch and a bit of texture, you can include a tablespoon of poppy seeds or chia seeds in the batter. These seeds do not alter the flavor, but offer small crunchy bites and are nutritious.
    • >
  • The decoration is as important as the flavor. Consider garnishing the cake with thin slices of caramelized orange, fresh mint leaves or even some fresh zest just before serving to give it a fresh and vibrant look.
    • >
  • Remember that every oven is different and baking times may vary. Keep an eye on your cake towards the end of baking to prevent it from burning or drying out too much.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 80.62g
  • Total number of serves: 16
  • Calories: 241.78kcal
  • Fat: 4.25g
  • Saturated Fat: 0.44g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 34.82mg
  • Potassium: 36.5mg
  • Carbohydrates: 34.68g
  • Fiber: 0.6g
  • Sugar: 23.44g
  • Protein: 2.1g
  • Vitamin A: 28IU
  • Vitamin C: 9.80mg
  • Calcium: 15.25mg
If you are looking for 10

Key points of the recipe

  1. Preparing the pan: Be sure to prepare the pan properly, either by greasing it and dusting it with flour or by using baking paper to prevent the cake from sticking. This is crucial for the cake to unmold easily and hold its shape.
  2. Homogeneous mixing: When integrating the flour and yeast, sift them together and add them in batches, beating well after each addition to avoid lumps. A smooth and homogeneous dough is essential to obtain the desired spongy texture in the cake.
  3. Baking and syrup: Bake the cake at the correct temperature and check for doneness with a toothpick or thermometer before removing from the oven. Once baked, apply the orange syrup evenly to add moisture and flavor, paying special attention to the edges that tend to dry out more.

Pairing with wine

For an egg-free Bizcocho de Naranja, a pairing with sweet or fortified wines that complement the citrus and sweet flavors of the dessert without overpowering them may be considered. Here are some options:

A Moscatel wine has a delicate sweetness and citrus aromas that can complement the orange and vanilla of the cake very well. Opt for one with a medium to light body so as not to overwhelm the dessert.

Vin Santo: This Italian wine is sweet and often has notes of almonds and dried fruits, which can make a good combination with vanilla essence and biscuit flavor.

A sweet Riesling with its characteristic acidity and citrus notes can be a good complement to the orange in the cake. The acidity will cut the sweetness and refresh the palate.

Sauternes: This Bordeaux wine is known for its complex and balanced flavor, with enough sweetness and acidity to pair with citrus desserts without being too intense. Look for a young Sauternes that is light but with enough character to stand up to the biscuit.

Sweet sparkling wine: A sweet Cava or Prosecco or an Asti Spumante can be light and cheerful options that provide a contrasting effervescent effect against the soft texture of the cake.

Pairings to avoid would be dry, full-bodied red wines or dry white wines with high tannin content. These could clash with the sweetness and citrus flavors of the cake, resulting in an inharmonious combination.

It is always important to remember that the best pairing is also a matter of personal taste. Some may like a bolder contrast or a more subtle harmony, so you can offer several options and let the diner decide his or her preferred pairing.

Beer pairing

An eggless orange sponge cake usually pairs well with beers that complement its citrus and sweet flavors, without overpowering the delicate pastry notes.

A good option would be to opt for a Belgian Witbier or Blanche style beer. This type of beer is known for its spicy notes, often with a hint of citrus and coriander, which can harmonize very well with the fruity character and sweetness of the orange cake. The carbonation and freshness of a Witbier also help cleanse the palate between mouthfuls.

Another possible choice would be a German-style wheat beer, such as Hefeweizen. These beers often feature banana and clove notes that could complement the vanilla and orange of the biscuit.

If a lighter-bodied beer with less emphasis on spice is preferred, a blonde ale might be an excellent companion, as it provides a subtle balance without overwhelming the flavor of the biscuit.

Pairings we should avoid would be those with very bitter or strong beers, such as IPA (India Pale Ale) or Stout, which could dull the delicate flavors of the cake or create an unpleasant contrast with the sweetness and citrus.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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