Its the Light & citrusy sponge, an everyday cake along with a pot of english tea.
Recipe reference: Alex Goh Baking Codes
The making of sponge adapted into * Orange Sponge
1/2 tsp vanilla essence (i omitted this & let the star ingredient, Orange takes the lead)
*3 tbsp of fresh orange juice
*Orange zest from 1 big navel orange
100g Plain Flour (i used Cake Flour)
50g Corn Oil
100g sugar (reduced to 80g)
1.Whisk yolks and sugar till light and fluffy. Add in the orange zest and juice, continue whisk till pale in colour, ribbony stage.
2.In another bowl, whisk whites to soft peak and in the sugar, continue whisk until stiff.
3.Gently fold in the whites mixture with the yolks mixture until well-blended.
4.Sieve in the flour and gently fold it using a whisk or spatula until batter is well-combined.
5.Lastly, fold in the corn oil until well incorporated.
6.Pour batter into a 7" Square tin. Bake at 180deg C for about 30minutes.
7.Remove cake when baked to cool.