Sponge Cake with Orange Juice

The recipe for a very fragrant, beautiful, and incredibly tasty biscuit with orange juice – for lovers of fruit cakes.

Ingredients

Directions

To begin with, sift flour, starch, and baking powder into some dishes. Mix thoroughly so that all components are evenly distributed among themselves.
Mix the orange juice and orange zest separately.
(If there is no zest, then you can do without it.) You can use absolutely any juice, but the main thing is that the fruit juice is not too sour and without pulp.
We turn on the oven so that it warms up well.
Combine the eggs with a pinch of salt and begin to beat with a mixer – first at low speeds, then gradually increase them. We achieve a frothy mass and gradually introduce sugar. Beat for a long time until the mass becomes creamy and smooth – the trace left from the whisk should not blur.
When the eggs are well beaten, add the juice and beat again for 1-2 minutes.
Now add the flour mixture to the egg mass: sift it in two or three steps and gently stir it in with a spatula, whisk, or spoon.
The bottom of the mold (I have a mold with a diameter of 24 cm) is covered with baking paper, the sides are not greased with anything. Pour the biscuit dough into a mold and scroll a little so that the middle of the biscuit is even.
We put in an oven preheated to 180 degrees and bake a fruit sponge cake for about 40 minutes (in the first 30 minutes, do not open the oven door!). The baking time depends on the characteristics of your oven, be guided before testing on a dry wooden stick.
Sponge cake with orange juice turns out beautiful, high, and very aromatic. We leave it in the form until it cools completely. Then we pass with a knife between the biscuit and the sides of the mold, remove it and let it rest for at least 4 hours.
The biscuit turns out to be tall and can be cut into three pieces, I do this with dental floss.

Enjoy your meal!

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