Citrus Sponge Cake
A tender citrus flavored cake that's great for stacking or sculpting.
Servings: 6
Ingredients
- 175 g cake flour
- 175 g sugar
- 1 g salt
- 4 g baking powder
- 1 g baking soda
- 107 g butter softened, and cut into pieces
- 54 g buttermilk 1 (40%)
- 81 g buttermilk 2 (60%)
- 40 g vegetable oil
- 72 g eggs
- 16 g orange zest
- 3 g vanilla
- 25 g orange juice
Instructions
- Preheat oven to 335
- Combine buttermilk 1 and oil; set aside.
- Combine buttermilk 2 with eggs, zest, juice and vanilla. Mix to combine and break up eggs; set aside.
- Put flour, sugar, salt, baking powder, and baking soda in stand mixer bowl. Stir on low with paddle to combine.
- Add softened butter into flour mixture, mix on low speed until it resembles sand.
- Add buttermilk 1 and oil mixture and mix on medium speed (KA 4) for 2 minutes.
- Add buttermilk 2 mixture in 3 batches, mixing on low for 10 seconds between additions, scraping down each time.
- Pour into prepared (greased and parchment lined) 9" cake pan.
- Bake for 30-35 minutes, or until cake tester comes out clean.
- Remove cake pan to cooling rack for 10 minutes. Invert cake onto cooling rack until it releases from pan, removing parchment round. Cool completely.
Notes
Cake survives the freezer well! Wrap in plastic wrap, a layer of foil, and then a ziplock or airtight container. Freezer for up to 3 months.