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Lemon and Orange Sponge Cake

Print Recipe

Ingredients
  

Egg Yolk Mixture

  • 6 Egg Yolks
  • 1 pinch of salt
  • Zest of 1 orange and 1 lemon
  • 70 ml Orange/Lemon juice
  • 60 ml Oil I used corn oil
  • 40 ml Coconut Creme/Evaporated Milk/Milk
  • 100 g Plain Flour

Egg White Meringue

  • 6 Egg Whites
  • 100 g Caster Sugar I used Raw
  • 1 tsp Lemon Juice or 1/2 teaspoon cream of tartar

Instructions
 

Egg yolk mixture

  • Sift the flour twice.
  • Mix all wet ingredients together and then add the flour and mix well. Do not overstir.

Egg White Meringue

  • Beat the egg whites till foamy, then add the lemon juice/cream of tartar.
  • Gradually add the sugar, and beat till stiff peak is formed.

Make Batter

  • Add 1/3 of the meringue to the egg yolk mixture to 'loosen' the egg yolk mixture.
  • Then fold in the rest carefully.

Baking

  • Set oven at 170C and bake for 30 minutes.
  • Down to 150C and bake till done, another 20 minutes.
  • I prefer this cake on a low shelf so that the sides and bottom are all evenly baked.
  • Cool the cake upside down for at least 15 minutes on a wine bottole and then unmould it with a flat spatula.