Pan d’Espanya (Orange Sponge Cake)
Photographer: Armando Rafael. Food and Prop Stylist: Mariana Velasquez.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Stand mixer
- Tube pan
- Hand mixer
- Cooling rack
- Skewer
- Sifter
- Whisk
- Mixing bowl
- Spatula
- Metal spoon
- Spoon
- Long thin knife
- Grater
- Measuring cup
- Measuring spoon
- Plastic wrap
- Oven
- Wax paper
- Airtight container
Ingredients
- 2 cups cake flour, sifted
- 2 heaping teaspoons baking powder
- ⅛ teaspoon kosher salt
- 8 large eggs
- 1 cup superfine sugar (sometime's called baker's sugar)
- ½ cup vegetable or sunflower oil
- 2 teaspoons finely grated orange zest
- ¾ cup fresh orange juice (from about 3 oranges)
- 1 teaspoon orange blossom water
- ¾ teaspoon cream of tartar (optional)
- Confectioners' sugar for dusting (optional)
- A 10-inch 2-piece tube or angel food cake pan
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