Orange Sponge Cake – Arise, Let It Rise!

Orange Sponge Cake 1

This is definitely a cake that screams ‘HAPPY CHINESE NEW YEAR!


  • Prima cake flour: 200g, sifted
  • Baking powder: 2 tsp, sifted
  • Icing sugar: 200g, sifted
  • Orange juice: 150ml, freshly squeezed (about 3 oranges)
  • Corn oil: 150ml
  • Orange zest: 2 Tbsp (about 2 oranges)
  • Egg: 7, yolk and white separated (egg white should make up 240ml)
  • Cream of tartar: 1/2 tsp


  1. Preheat oven to 170 degrees Celsius.
  2. Mix flour, baking powder and sugar in mixing bowl.
  3. Make a depression in the center. Add egg yolks, orange juice, oil and stir well.
  4. Add orange zest and stir.
  5. Beat egg white and cream of tartar using electric mixer on high speed for 5min.
  6. Egg white should be stiff and able to hold its shape.
  7. Add cake batter to egg white and fold in gently till mixture turns even pale orange colour.
  8. Pour mixture into tube pan (25cm). Bake for 50min.
  9. Remove and invert onto cooling rack. Leave to stand for 2 hours.
  10. Remove tin by running knife along perimeter of pan.

Orange Sponge Cake 2


  • Use double-acting baking powder instead of baking powder to let the cake rise even higher.
  • Use a blender instead of a juicer to get at the juices of the orange, and then filter away the pulps.
  • Use a convection oven instead of conventional oven for faster and better results.


  • This is a Sunday Times ‘Taste’ Recipe, adapted from Madam Tham Yew Chin’s recipe book ‘Crab Climbing Up the Tree’.
  • Using a jelly mould instead of a tube pan created a surprising result for me. In future, I intend to see animals rise… !

Makes 1 medium-sized cake

Share This!
    This entry was posted in Cake, Chinese and tagged , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *