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


  • 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


  • 600 grams (21.25 ounces) cream cheese
  • 200 grams (7.05 ounces) heavy sour cream (20-25%)
  • 60 grams (2.10 ounces) powdered sugar


  • 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.


Step 1

1. Preheat your oven to 160°C (320°F). Ensure all the ingredients are at room temperature. Bringing ingredients to room temperature ensures they mix more evenly.

Step 2

2. In one bowl, mix together 100 grams of flour, 20 grams of corn starch, and 7 grams of baking powder. Sift these ingredients to avoid lumps.

Step 3

3. In a second bowl, whisk together 60 grams of freshly squeezed orange juice, 40 grams of sunflower oil, and the zest from 2 oranges. Freshly squeezed juice adds a more vibrant flavor.

Step 4

4. In a third bowl, whip 4 eggs with 120 grams of sugar until the mixture is fluffy and light. It should increase in volume by 3 to 4 times. Use a stand mixer or handheld mixer for best results.

Step 5

5. Gently fold the orange juice mixture into the egg and sugar mixture using a hand whisk or silicone spatula.

Step 6

6. Sift the dry ingredients into the wet mixture and gently mix with upward movements until smooth and lump-free.

Step 7

7. Pour the batter into a 16 cm (6.3-inch) mold and bake for 45 to 50 minutes. Check readiness with a wooden skewer: if it comes out dry, your biscuit is ready.

Step 8

8. Once baked, let the sponge cool slightly, remove it from the mold, wrap it in cling film, and refrigerate for a few hours before slicing into layers.

Step 9

9. For the orange soaking syrup, in a saucepan, whisk together 120 grams of orange juice and 60 grams of sugar. Bring the mixture to a boil until the sugar is fully dissolved. Allow it to cool. Consider adding spices like cinnamon or a splash of cognac for an extra layer of flavor.

Step 10

10. For the filling, combine 300 grams of orange pulp and juice in a saucepan and bring to a boil. Mix 40 grams of sugar with 8 grams of corn starch and add this mixture to the boiling orange puree. Stir thoroughly and boil for 1 to 2 minutes until thickened. Remove from heat. Use an immersion blender for a smoother texture.

Step 11

11. Dissolve 8 grams of gelatin in 50 grams of water and let it swell. Once the orange mixture stops boiling, stir in the swollen gelatin until fully incorporated.

Step 12

12. Tighten the bottom of two rings (14 cm or 5.5 inches in diameter) with multiple layers of cling film. Pour the orange mixture into the rings and freeze for several hours until stabilized.

Step 13

13. For the custard, place 200 grams of heavy sour cream in a sieve lined with gauze or a clean cloth, set over a bowl, and let it drain in the fridge for at least 4 hours, preferably overnight. You may need 20-30% more sour cream initially due to weight loss during draining.

Step 14

14. Whip the drained sour cream with 30 grams of powdered sugar until it increases in volume and retains shape well. Then gradually add 600 grams of cream cheese and the remaining 30 grams of powdered sugar. Whip until the mixture is fluffy and smooth.


Imagine slicing into this fragrant, citrusy delight at a sunny brunch or as a beautiful centerpiece for your afternoon tea gathering. Serve a slice with a dollop of lightly whipped cream to complement the tang of the oranges, or pair with a scoop of vanilla ice cream for an irresistible, creamy contrast. For a more adult twist, drizzle a bit of orange liqueur over each slice before serving—it's a surefire way to elevate the flavors and impress your guests. Don't forget to garnish with some fresh orange zest or mint leaves for that vibrant pop of color that wins hearts over—not to mention it looks gorgeous on Instagram!


For a gluten-free version of this delightful pastry, simply substitute the flour with a gluten-free flour blend. Ensure the blend includes a binding agent like xanthan gum to maintain the texture and structure of your sponge biscuit. Veganizing this recipe is also possible! Replace the eggs with a mixture of flaxseed and water (one tablespoon of ground flaxseed mixed with three tablespoons of water per egg). Swap the cream cheese and sour cream with their vegan alternatives; creamy, tangy vegan cream cheese and coconut or almond-based sour cream work wonderfully. Use agar-agar instead of gelatin for the filling to keep it plant-based.


  • 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.

Nutrition facts

Orange cake
Recipe Yield:One 16 cm (6.3-inch) cake
Calories:Approximately 3800-4000 calories per cake
Calories (Min - Max):3800 - 4000
Total Fat:240g
Saturated Fat:110g
Total Carbohydrate:350g
Total Sugars:260g