Pan d’Espanya (Orange Sponge Cake) Recipe - Stella Hanan Cohen | Asif

Ingredients

• 8 large eggs
• 1 cup caster (superfine) sugar
• ½ cup vegetable or sunflower oil
• 2 teaspoons finely grated orange zest (zest from 1 orange)
• ¾ cup fresh orange juice (juice from 3 oranges)
• 1 teaspoon orange blossom water
• 2 cups cake flour, sifted
• 2 heaping teaspoons baking powder
• ⅛ teaspoon kosher salt
• ¾ teaspoon cream of tartar
• For Decorating :
• Confectioners’ sugar (optional)
• Special Equipment :
• 10 inch tube chiffon cake pan (ungreased)