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SPICED ORANGE SPONGE CAKE
INGREDIENTS
¾ cup flour (90 f)
1 tbsp + 1 tsp cornstarch (10 g)
½ tsp cinnamon
¼ tsp ginger powder
3 eggs (separated)
¼ cup granulated sugar (50 g)
½ cup brown sugar (100 g)
1 tbsp orange zest (6 g)
3 tbsp whole milk (45 g)
2 tbsp unsalted butter (28 g)
3 tbsp orange juice (45 g)
About 10 orange slices one orange
1 batch orange curd
INSTRUCTIONS
Preheat oven to 340F (170C). Grease and line two 6" pans and set aside.
In a small bowl, whisk together flour, cornstarch, cinnamon, and ginger powder until fully incorporated.
Beat egg whites on high until foamy. Gradually add in granulated sugar and all orange zest, and beat on medium-low until soft peaks form. Add in egg yolks, and gently whisk until combined.
Fold in flour mixture in thirds, stopping as soon as there are no more big lumps (you don’t want to deflate the batter)
In a small bowl, melt butter and whisk in milk and orange juice.
Add a few tablespoons (doesn’t need to be accurate) of the egg batter into the milk mixture and mix. Add the mixture back into the batter and fold until everything is barely combined (a few small lumps are fine).
Divide evenly between the two pans and bake for 25-27 minutes (when a toothpick comes out clean, it’s ready).
Decorate with frosting of choice and fill with orange curd and fresh oranges.
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