For the sponge cake
- 1 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 1 orange
For the candied orange slices
- 1 orange, sliced into thin rounds
- 1 cup (200g) sugar
- 1 cup (240ml) water
To make the candied oranges, simmer sugar and water in a pan. Add thin orange slices and cook until translucent. Cool them on parchment before using.
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan. This ensures the sponge cake releases cleanly once baked.
Beat eggs and sugar together until the mixture becomes pale and fluffy, around five to seven minutes. This creates a light structure essential for sponge texture.
Sift flour, baking powder, and salt into the egg mixture. Gently fold them together to avoid deflating the batter and maintain a soft texture.
In a small bowl, mix milk, oil or melted butter, vanilla extract, and orange zest. Fold gently into the main batter until fully incorporated.
Pour the finished batter into the prepared cake pan. Spread evenly and tap the pan gently to release air bubbles before baking.
Bake for 30 to 35 minutes, checking with a toothpick for doneness. Once baked, cool the cake in the pan for ten minutes before unmolding.
Transfer the cake to a wire rack and let it cool completely. A cool cake ensures the topping stays intact and doesn’t melt.
Once cooled, top the sponge cake with the candied orange slices. Arrange them neatly for an elegant finish that highlights the citrus flavor.
Brush the cake with reserved orange syrup if desired. This adds moisture, shine, and enhances the orange flavor for a more indulgent experience.