I have always loved sponge cupcakes, especially orange flavored ones. You really could flavor this in any way you like it! i think i have a soft spot for anything cottony soft, light & fluffy. Something that is not too heavy for a tea time snack.
The trick to getting a really fine texture to the cake is to beat the egg whites at a really slow speed! Learned something new huh 😛
Pardon the really ugly & messy liners. I couldn’t get my hands on any liners for sponge cupcake, so i just DIY-ed with some baking paper!
(adapted from Vanessa Tay)
- 5 egg yolks
- 100g cake flour
- 50g corn oil or melted butter (I used melted butter)
- 60g orange juice
- Zest of 1 orange
- 5 egg whites
- 70g sugar
- 1/4 tsp cream of tartar
- Preheat the oven to 180C. Line the moulds with parchment paper. You may use muffin trays. I used paper cups instead, by lining the paper cups with the parchment paper and then placed the cups in the holes of the muffin tray.
- Melt butter in a microwave oven or heat over boiling water in a bowl. Lightly beat egg yolks with fork.
- Zest 1 orange and add into orange juice. Add this to the melted butter.
- Sift in cake flour to the orange juice mixture in a few additions, alternating with egg yolk and flour. Start and end with flour.
- Use an electrical mixer to beat egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form.
- Fold egg whites into the flour mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with small amount at a time for 3 times.
- Pour batter into cup cake molds that are already lined with baking paper. Bake at 180C for 25 to 30 minutes. Check with a toothpick to see if the cakes are done. If the toothpick comes out of the cake clean, then they’re ready. Allow the cakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.