Quick and Easy Orange Sponge Cake Recipe

Begin by washing and drying three medium-sized oranges. Grate the zest of the oranges into a bowl, ensuring to only take the outer orange layer and avoid the white pith to prevent bitterness. If possible, use organic oranges to make the zest more aromatic and chemical-free.

Juice the oranges into a separate bowl, removing any seeds, to achieve a fresh and vibrant orange taste in the cake.

In a large bowl, beat the *6 large eggs* with the 200 grams (1 cup) of granulated sugar until the mixture is light and fluffy. This may take several minutes and can be done using an electric mixer set to medium speed.

Slowly incorporate the vegetable oil into the egg and sugar mixture, blending continuously to ensure a smooth batter.

Sift the 250 grams (2 cups) of all-purpose flour with 10 grams (2 teaspoons) of baking powder into the egg mixture, folding gently to maintain the air within the batter.

Slowly add the freshly grated orange zest and orange juice into the batter, folding carefully to combine. This step enhances the cake with a fresh citrus flavor and aromatic notes that are a signature of this recipe.

Ensure the mixture is well-combined but be cautious not to overmix to keep the cake light and airy.

Preheat your oven to 180°C (350°F). Grease and line a 9-inch round baking pan to prepare it for baking.

Pour the batter into the prepared baking pan, smoothing out the top with a spatula for an even bake. Bake for about *25-30 minutes* or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for *10 minutes* before transferring it to a wire rack to cool completely. This step is crucial to prevent the cake from sticking to the pan and to maintain its moist texture.