Panque de Naranja (Orange sponge cake)

 

I wish you could smell my kitchen right now... I just finished to bake this cake and the aroma of the orange and vanilla is just do die for... this is one of the most simple cakes to make but it will be a star at any occasion.. call it a brunch, welcome neighbor present or let's get together tonight... it's airy, spongy and so flavorful.. perfect to go with a cup of coffee, tea or a "digestivo" such as port or moscato... One wonderful thing specially now that fruit season is coming back (yeah!) is that you can slice fresh fruit (peaches, apples, blueberries) and add to the cake before baking it... will take it to a whole new level of flavor...so be creative with your additions and keep experimenting! 

I had a friend from Argentina who tried this cake once at my house and she just loved it...  I made it for her parents when they came and visited her when she was pregnant with her second baby. It was one of her favorite desserts... It's always nice to have a story/memory behind a recipe, makes it more meaningful. This cake has become one of our family's staples and I love to add whatever fruit I find or fancy that day; it's another chameleon cake like the carrot cake I shared weeks ago (endless possibilities!).  I've been making this cake for more than 10 years and they don't get tired of it! easy to make and impress your guests; perfect for a brunch. Because of my new lifestyle, I've adjusted this recipe to be gluten and dairy free; just replace the flour for gluten free flour, the milk with almond, coconut or the non-dairy milk of your preference and to replace the butter, I used coconut oil (I've grown very fond of Nutiva non dairy butter flavor coconut oil for my baking)

Here we go, hope you try and like it!

Provecho!

Ingredients:

2 cups of flour

Pinch of salt

1 tsp baking powder

1 cup of butter, softened 

1 cup of sugar

zest of one big orange

4 eggs

1 cup of milk (whole preferably)

1 tsp vanilla

1 tbs orange juice

Directions:

• Preheat your oven at 375F
• Beat the butter and sugar together until airy and fluffy
• Add eggs one at the time then incorporate completely
• Add the rest of the ingredients then slowly beat for a 30-40 seconds then increase the speed and beat for about 3-4 minutes so the dough gets fluffy again
• Butter and flour a pan. Pour the batter and bake for 45 minutes or until golden brown and you insert a toothpick and it comes out clean.

Comments

[Nike Dunk High Premium]

Blog so beautiful |! You sure man who is also a perfectionist ah! I like people to pursue higher level

[shop taobao]

*It looks very delicious. I love the way it looks. *

[Linda]

Sounds really good. My grandmother used to make an Orange Sponge cake and iced it with whipped cream. You bring back memories. I haven't found an easy recipe and I want to try yours. Thanks for sharing. p.s. my grandmother was German and I always thought it was a German thing.

[Jenny Chef]

Linda,
thank you so much for your message! it's amazing to see similarities in cultures and connections through food. I have to say that this cake is perfect with any fresh fruit. My oldest daughter loves it with fresh blueberries and I replace the orange juice and zest with lemon to give it a different twist. It is a delicious recipe, I hope you also like it!