Orange Sponge Cake with Mandarin Buttercream
A tender whole-egg orange sponge filled and covered with a generous mandarin buttercream. Orange zest in the batter and a light brush of citrus syrup keep the layers moist, while the frosting gives it a sweeter, bakery-style finish.
A tender whole-egg orange sponge filled and covered with a generous mandarin buttercream. Orange zest in the batter and a light brush of citrus syrup keep the layers moist, while the frosting gives it a sweeter, bakery-style finish.
Ingredients
16 ingredients- Fat
- 23g
- Carbs
- 63g
- Protein
- 5g
Whole recipe (12 servings): 5760 kcal
- Cake: 250 g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 200 g caster sugar
- 3 large eggs, room temperature
- 120 ml neutral oil
- 120 ml whole milk
- Finely grated zest of 2 oranges
- 60 ml fresh orange juice
- 1 tsp vanilla extract
- Syrup: 2 tbsp orange juice
- 1 tbsp caster sugar
- Buttercream: 250 g unsalted butter, softened
- 400 g icing sugar, sifted
- 2 tbsp mandarin marmalade
- 1–2 tbsp milk, as needed
Method
6 steps- Heat oven to 175°C (350°F). Grease and line two 20 cm round tins. Whisk flour, baking powder and salt in a bowl.
- Beat sugar and eggs for 3–4 minutes until pale and thick. Slowly beat in oil, then milk, orange zest, orange juice and vanilla.
- Fold dry ingredients into the egg mixture just until no flour remains. Divide evenly between tins.
- Bake 18–23 minutes, checking at 18 minutes; cakes are ready when the centre springs back and a skewer comes out clean. Cool in tins 10 minutes, then turn onto racks.
- Warm syrup ingredients until sugar dissolves. Brush lightly over the cooled cake layers.
- Beat butter until pale. Gradually beat in icing sugar and marmalade; add milk a teaspoon at a time until spreadable. Fill and cover the cake; chill 20 minutes before slicing.
Recipe notes
Helpful tips
- For best volume, ensure eggs are at room temperature and beat them thoroughly.
- Do not overmix the batter after adding flour to keep the sponge light.
- If mandarins are not available, substitute with tangerine or clementine juice and zest.
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Electric mixer or stand mixer
- Mixing bowls
- Spatula
- Wire cooling rack
- Sifter
Storage
Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
Additional tips
- Contains wheat, eggs and dairy. Nutrition is approximate and varies with frosting portions.
Recipe inspiration
Inspired by Süße Blog
Estimated nutrition
Per serving: 480 calories
Fat: 23 g · Carbs: 63 g · Protein: 5 g
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