ORANGE SPONGE

RECIPE BELOW ⬇️⬇️⬇️⬇️
A super nice type of sponge, easy to make and suitable for creating a variety of desserts such as cakes, mono portions, cupcakes, and sheet cakes
Set oven to heat up at 170 degrees Celsius
Mise en place
►300g (approx 5 large eggs)
►180g caster sugar
►75g sunflower oil
►170g cake flour
►10-15 g orange zest
►orange essence( oil based)
►vanilla essence
►pinch of salt
Beat the eggs to triple the volume. Start with medium speed, then increase to high.
Add a pinch of salt and vanilla.
Add sugar while beating the eggs at high speed.
Add the oil gradually while whisking for another 30 seconds to a minute at high speed when the mixture resembles mayo.
Once finished, stop the mixer and add the orange essence and flour. Sift the flour before ensuring it is aerated and has no lumps, and sprinkle it on the top (instead of putting it all in a centre).
Fold it in, whisking gentry by hand, then pour the mixture into the prepared baking tray.
Baking temperature 165-170 degrees Celsius for 15 min (if baked in a flat perforated baking tray)
EQUIPMENT & INGREDIENTS USED FOR PREPARING SPONGE FOR A 7"/8" cake
►Hand mixer ( affiliate) amzn.to/45V9hPd
►Perforated baking tray(affiliate) amzn.to/45CTXXF
►silicone spatula( affiliate) amzn.to/3sLjEGX
►Reusable lining paper(affiliate) amzn.to/44Ez2Cv
►mixing bowl (affiliate) amzn.to/45WEGRn
►PME Round Stainless Steel Cutters-Set of 19(affiliate) amzn.to/3EIq64k
►orange zest (affiliate) amzn.to/3NS2M9i
►orange essence amzn.to/3HdliFC
► vanilla essence amzn.to/3tKPqVs
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