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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Medium
Orange cheese sponge cake has a light aroma, sweet and rich with cheese flavor. If you are a “fan” of sweet cakes, you shouldn’t miss this delicious cake. Let’s show your cooking skills with TasteVN in the kitchen right away!
Ingredients for Orange Cheese Sponge Cake Serves 6 people
Cake flour 25 gr (or type 8 flour) Cornstarch 15 gr Unsalted butter 40 gr Yellow orange 1 fruit Cream cheese 150 gr Chicken eggs 3 fruits Unsweetened fresh milk 40 ml (hot) Vanilla extract 2 ml Sugar 65 gr
How to choose fresh oranges
- Good oranges will still have the stem, and when touched, the stem feels firm and won’t fall off easily.
- Choose oranges with fresh skin, feel smooth and shiny when touched, and when gently squeezed, essential oil will appear on the outside.
- It’s better to choose oranges that are round and firm in hand, with a yellow color at the bottom. Additionally, pay attention to the bottom of the orange; if it is indented compared to the surrounding surface, it means the orange is juicy.
- Avoid choosing oranges with soft, wrinkled skin and dark brown spots, as these are usually not fresh and may be spoiled or rotten.
What is cake flour?
- Cake flour, also known as type 8 flour, is made from finely ground soft wheat, has a high starch content, and very low protein content, only about 7 – 8.5%. To the naked eye, the flour is always fine and has tiny granules.
- Cake flour is often used to make light, soft, fluffy cakes such as Chiffon, Sponge Cake, Roll Cake, Cupcake, Mousse, or various types of Taiwanese and Japanese sponge cakes,…
Tools needed
Oven, egg beater, bowl, mixing whisk, round mold,…
How to make Orange Cheese Sponge Cake
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Grate and squeeze orange juice
First, wash the orange, then grate the orange peel. After that, squeeze the orange to get about 30ml of juice.
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Mix the cheese mixture
Pour 40ml of hot fresh milk and 1 tablespoon of grated orange peel into a bowl. Stir the mixture well to dissolve the orange essence into the milk.
Next, place a new bowl over a pot of hot water, then add 150gr of cream cheese, 40gr of unsalted butter, and the strained orange milk mixture. Use a whisk to stir until the cream cheese melts completely.
Add 3 egg yolks, 2ml of vanilla extract, and 30ml of orange juice to the bowl and continue to stir until well combined.
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Mix the cake batter
Sift 25gr of flour and 15gr of cornstarch into the cheese mixture, then use a whisk to mix until the flour dissolves and there are no lumps.
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Whipping Egg Whites
Put 3 egg whites into a new bowl, use an electric mixer to beat on low speed until the eggs become frothy like soap bubbles.
Divide 60g of sugar into 3 parts, gradually add each part one at a time while mixing until dissolved. Beat each part of sugar for about 30 seconds on low speed before adding the next part of sugar.
When adding the last part of sugar to the egg whites, turn the mixer to high speed, beat the eggs until they are soft and fluffy, with a creamy streak, and the mixture is sticky, glossy, and smooth. Lift the whisk to create a stiff peak that bends downwards, which is perfect.
Note:
- Divide the sugar into 2 or 3 parts and add it gradually little by little. Avoid adding it all at once.
- The egg whites need to be at room temperature before whipping and must not come into contact with any fats like oils, egg yolks, etc.
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Mixing Batter with Egg Whites
Divide the whipped egg whites into three parts.
Add each part to the cake batter mixture and gently fold the mixture from bottom to top using a spatula. Scoop down to the bottom of the bowl, lift the heavier ingredients up, and fold to the side. Continue this process until the mixture becomes smooth.
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Steam bake the cake
Preheat the oven to 150 degrees Celsius for 10 minutes.
Prepare a round mold lined with parchment paper, then pour the cake batter mixture into it. Next, place the cake mold in a baking tray and pour hot water into the tray. Bake the cake for 30 minutes at 150 degrees Celsius.
After 30 minutes, reduce the oven temperature to 110 degrees Celsius and bake for another 30 minutes.
Finally, increase the oven temperature to 150 degrees Celsius and continue baking for another 1 – 2 minutes to finish.
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Final product
The orange cheese sponge cake has a light orange aroma, the cake base is super soft and moist, fluffy, with a characteristic rich taste from cream cheese, sweet and fragrant from the orange milk mixture.
How to Store Cake
Wrap the cake tightly with plastic wrap or put it in an airtight container, and store it in the refrigerator for 3 – 5 days.
I hope with the detailed recipe shared by TasteVN, you can make this orange cheese sponge cake fluffy and delicious! Wish you success!
*Source of the recipe and images from the YouTube channel Cooking Free
