Ingredients
Sponge Biscuit
- 4 eggs
- 120 grams (4.25 ounces) sugar
- 100 grams (3.55 ounces) flour
- 20 grams (0.70 ounces) corn starch
- 60 grams (2.10 ounces) orange juice
- 40 grams (1.40 ounces) sunflower oil
- Zest from 2 oranges
- 7 grams (0.25 ounces) baking powder
Orange Soaking
- 120 grams (4.25 ounces) orange juice
- 60 grams (2.10 ounces) sugar
Filling
- 300 grams (10.60 ounces) orange pulp and juice
- 40 grams (1.40 ounces) sugar
- 8 grams (0.30 ounces) corn starch
- 8 grams (0.30 ounces) gelatin
- 50 grams (1.75 ounces) water
Custard
- 600 grams (21.25 ounces) cream cheese
- 200 grams (7.05 ounces) heavy sour cream (20-25%)
- 60 grams (2.10 ounces) powdered sugar
Equipment
- Mixing Bowls
Ensure you have at least two mixing bowls: one for dry ingredients and another for wet ingredients. Stainless steel bowls are ideal as they help keep ingredients at the right temperature.
- Hand Whisk
A sturdy hand whisk is essential for mixing ingredients smoothly and incorporating air into your batter for a light, fluffy texture.
- Silicone Spatula
Using a silicone spatula allows for gentle mixing and scraping down the sides of the bowls, ensuring no mixture is wasted.
- Sieve or Sifter
This helps to sift dry ingredients, avoiding any lumps in your batter. A must-have for achieving a light, airy sponge cake.
- Baking Pan
A 16 cm (6.3 inch) baking pan is perfect for this recipe. Make sure to line it with parchment paper to prevent sticking.
- Wooden Skewer
Essential for checking the doneness of your sponge cake. If it comes out clean, your cake is ready to cool.
Instructions
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Servings
Variations
Faq
- How do I know if my sponge biscuit is ready?
Insert a wooden skewer into the center of the sponge. If it comes out clean, it’s ready. If there’s batter on the skewer, give it a few more minutes.
- Why did my sponge cake collapse?
This can happen if the oven door was opened too early during baking or the batter was over-mixed, causing it to lose air.
- Can I use regular sugar instead of powdered sugar for the custard?
Powdered sugar is recommended because it dissolves more easily, giving you a smoother, creamier texture.
- How do I prevent my sponge cake from sticking to the baking pan?
Line the bottom of the baking pan with parchment paper and lightly grease the sides to ensure easy release.
- Can I make this pastry ahead of time?
Yes, this pastry can be made a day in advance. Store it in the fridge and ensure it's well-covered to maintain its texture and flavor.
- How can I stabilize the whipped sour cream for the custard?
Draining the sour cream overnight through a gauze-lined sieve helps to remove excess whey, resulting in a thicker, more stable whipped mixture.