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Old Orange Sponge Cake

Updated on July 25, 2007
Cut oranges
Cut oranges

Did your oranges get old? Don´t throw them away!

We have all been there, you buy fruit and put it on the table for your family to eat. Only that they don´t eat it and your fruit goes bad. Usually you sigh and put them in the bin. No need for that anymore, you have thrown your last oranges away!

The other day I was just about to do the same thing when I realized that I could probably use them for something else. With a cake in my mind I started to make an orange cake.

The thing about this recipe is that you don´t have to try to take off the peel and then lose half of your orange. That is because you use everything. When you have finished reading this recipe you might think that the cake will not be very tasty. You couldn´t be more wrong, it tastes lovely!

It does contain a good deal of sugar but you can easily reduce that, but you won´t get that crusty topping that comes with it.

The same thing with eggs, I usually use eggs sparingly in my cakes except for this time. Using only one or two eggs will also reduce the amount of flour and the cake will not be as ¨heavy¨. It does come out a bit heavier than the normal sponge cake without losing that airy feeling of a good sponge cake.

I will never again throw away my oranges after making this cake, it is definitely worth the work that comes with it!

When you start making the cake the smell might put you off a bit and you might think that the cake will taste of orange peel. Well it will but it will be a very pleasant taste so don´t stop. I have named the cake Old Orange Sponge Cake as it contains just old oranges.

Mashed oranges
Mashed oranges

Old Orange Sponge Cake.

Ingredients:

4 (old) oranges

3 eggs

3 cups of sugar

100g butter

3 cups of flour

2 tsp baking powder

To make the orange juice:

1: Make sure that your oranges are clean.

2: Cut the oranges in quarters, put in a pan and cover with water. The water is supposed to only cover the oranges, no more than that.

3: Bring to the boil, reduce the heat and let simmer for about 10 minutes.

4: Pour over the remaining liquid in a bowl.

5: Mash the oranges with a glass or something suitable to squeeze out more juice from the oranges.

6: Now you should have about 2 cups of orange juice. (if not add some water and let everything simmer another 3 minutes)

The cake:

1: Beat the eggs and the sugar until white and creamy.

2: Melt the butter and let it cool.

3: Add the juice and the butter to the eggs.

4: Mix flour and baking powder in a separate bowl.

5: Add the flour, little at a time, to the egg mix. Stir well.

6: Pour into a (round) baking tin and bake for 20-25 minutes 175°.

Serve as it is or with whipped cream.

Old Orange Cake
Old Orange Cake

Comments

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    • profile image

      Maggie.mountain 

      2 years ago

      Beautiful cake !

      I used 3 large locally grown oranges and 1 locally grown pink grapefruit ( because I didn't want to waste it). The taste is beautiful! I would love to make it with only oranges next time.

      Baked for 40 minutes in a fan forced electric oven, my altitude is close to sea level so approx 1 atmosphere of pressure ( Live in FNQ).

      - I only used 2 cups of sugar and it is sufficiently sweet.

      - I used a potato masher to squeeze out extra juice while the oranges were still in the pot.

      - My cake was fluffy like a sponge with an increased density as you informed.

      Thank you for the recipe ! 5/5 !

    • profile image

      Maggie.mountain 

      2 years ago

      Ok Im giving it a chance, I will come back and let you know how I went. The International System of Units is the Metric system, converting is a great skill to have for cooking even though it can be a pain in the *** sometimes. :)

    • profile image

      Lizzy 

      5 years ago

      I made this and thought it was delicious. It is a heavier sponge but very moist. It tasted almost perfumed by the oranges. Delicious.

    • profile image

      Lesley 

      6 years ago

      Cake turned out perfect! Baked in bundt pan at 350 for 45 min to an hour. I finished with vanilla glaze after it cooled. Very yummy.

    • profile image

      Sarah 

      6 years ago

      No idea why people had so many problems with this. It looked all wrong to start with, fair enough. But once cooked it was utterly delicious. Everyone was surprised by it and loved it.

    • profile image

      Emma Booth 

      6 years ago

      I had to cook this cake for 1 hour! It has way too much sugar, it looked wrong in the bowl. I would make this again using a basic all in one sponge recipe as my base. I have never had a cake fail on me but I am dreading serving this up for dinner tomorrow.

    • profile image

      Michelle  

      7 years ago

      100 grams of butter is about 1/2 C. And, 175 degrees C = 347 degrees Fahrenheit. Hope this helps. Mine is about to go in the oven. Time will tell. =)

    • profile image

      Melinda 

      7 years ago

      Am curious about the person who wrote out the recipe, but the comments are very useful! Measuring in cups and tsp, then 100g? Then we don't know WHAT to presume the oven temperature is, Celsius or Fahrenheit! Will make with the reader tweaks in mind (especially the sugar!) and post the finished result (if any good) on my page :)

    • profile image

      leanne 

      7 years ago

      Did taste surprisingly good. Made the same mistake with l75 degee oven thought that seemed weird went back and rechecked reciepe, aha. Also making the juice, add the water you cooked in or not? Did and had 4 cups. Never thought about SEEDS until my husband asked, good thing I decided to put them in the blender and liquify. What is l00g of butter, I think about half a cup. I think I will probaby make this again, one slice makes you want another, must be the suger:) THUMBS UP

    • profile image

      Bettie 

      7 years ago

      There is something very wrong with this recipe - the cake was thick, thick, thick in a strange way. I followed all of the instructions, except had to cook it for 45 minutes. When I showed the recipe to some of my professional pastry chef friends, all of them agreed that there was WAY too much sugar. The one who is also a scientist explained: "Sugar weighs about 60% more than flour per volume. You want 100-125 baker's percent of sugar so you should have 1 3/4 C to 2 1/4 C sugar for every 3 cups of flour (for pound cake consistency. You shouldn't be above 2 3/4 C for any kind of cake.)" Also, a couple pointed out that the amount of baking powder doesn't seem quite right and thinks perhaps it was supposed to be baking soda. I wonder if the sugar was supposed to be powdered or the amount was mistyped? It could be so tasty if it were tweaked.

    • profile image

      dcw 

      7 years ago

      Plus I had to bake for 45-50 minutes!

    • profile image

      dcw 

      7 years ago

      Wow, what size round tin do you have?? This filled up a 9x13 baking pan!

    • profile image

      twocuphabit 

      8 years ago

      What size "round baking tin" did you use? Certainly not just one 9" round!

    • profile image

      Bryan 

      8 years ago

      You probably baked at 175F rather than 175C. 175C==350F.

    • profile image

      iblink20 

      8 years ago

      this came out like a soup! What did I do wrong?

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