Basic Orange Sponge Cake

Before I start, please note that I haven't made the cake perfect. I've missed out a step that caused lumps in my cake. However, the recipe is definitely a keeper as it's DELICIOUS.

I always like to observe what little kids like to eat. Their palates haven't spoiled yet. For cupcake, they actually scape out all gooey sugary frosty and only go for the cake. By the way, their little tongue can also detect if the eggs you used are fresh enough.

With this picture in my mind, I began to search for a recipe of an oldie-but-goodie Hongkong cake, it's called paper-cup (shape) sponge cake. All kids love it. Due to our eating culture, this sponge cake is more rich than that of European style. I'd say, ours is fairy similar to chiffon cake. For sure, it tastes beautifully and good enough to be a star of its own.

Last but not the least, only use super-fresh eggs for this recipe... your kids can tell :):)

Recipe of Basic Orange Sponge Cake

(yield 6 - 9 small cakes depending the size of your coffee/tea cup)

The originial recipe is called Hongkong Cupcake, written by Christine

• 5 super-fresh eggs, medium-sized
• 50 g butter, of premium quality
• 70 g sugar
• 130 ml fresh orange juice
• optional: a tiny spoonful of (organic) orange zest
• 100 g cake flour
• a pinch of salt
• 1/4 tsp cream of tartar

Steps:

1. Boil the orange juice in a small pot, then simmer it for about 30 minutes until it comes down to 60 ml. Set aside.
2. Sift the flour twice (it is very important but I forgot to do it, my batter ended up with some lumps)
3. Melt the butter, set side.
4. Separate the egg whites from the yolks placing them into two different large bowls
5. Beat the egg yolks until it looks pale.
6. Well-combine the flour with orange juice, orange zest, melted butter and the yolks, set aside, and so let the flour have time to absorb the liquid. (my mistake, I did this step at the last minutes)
7. Line your coffee cup/ tea cup with baking paper. Pre-heat oven to 180 C
8. Beat the egg white with a pinch of salt and cream of tartar until it reachs soft-peak, gradually add sugar and continue to beat until it just before reaches stiff form.
9. Gently fold in the egg white into the flour mixture. Spoon the batter into the lined cups.
10. Bake cakes, depending their size, 20 - 25 minutes, or test with a toothpick, if it comes out clean the cakes are done then.

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