Gluten-Free Mandarin Orange Sponge Cake

Hi Bakers,

If you love mandarin oranges, you will love this simple but delicious cake. I found the recipe when looking for a way to use a lot of oranges that needed to be eaten and was really happy with the result. The original recipe called for orange flower water which of course I did not have, so I substituted zest instead. This cake comes together quickly with a few regular ingredients which is something I always appreciate. Make this cake and expect it to disappear the same day, that’s a good thing because it’s always better eaten the first day. Enjoy-Carolyn

Gluten-Free Mandarin Orange Sponge Cake

Adapted from The New Basics Cookbook Orange-Scented Sponge Cake Recipe

Mandarin Orange Syrup

1 cup granulated sugar

1 cup mandarin orange juice

1 teaspoon mandarin orange zest

Sponge Cake

4  large eggs, separated

¾ cup +2 tablespoons Granulated Sugar

½ teaspoon vanilla extract

1 teaspoon grated mandarin orange zest

Pinch of salt

¾ cup Cup4Cup gluten-free multipurpose flour 

1 tablespoon blanched almond flour

3 tablespoons melted and cooled butter

Preheat the oven to 350F. Grease a 9” tube pan and set aside.

Prepare the syrup by boiling sugar and juice in a saucepan until the sugar has dissolved and the mixture is the consistency of syrup. Stir in zest and let it cool.

Stir almond flour into gluten-free flour and set aside.

In a metal or glass bowl, beat the egg whites until soft peaks form. Add 2 tablespoons of sugar and a pinch of salt. Beat for another minute or until the sugar is incorporated into the egg whites and they become shiny. Set aside.

In a large bowl, beat the egg yolks, and sugar until they are lemon colored and thick. Add orange zest and vanilla extract and beat another minute. Fold in about ⅓ of the egg whites into the yolk mixture with a spatula. Add ⅓ of the flour and fold it in. Alternate folding in egg whites and flour until they are all incorporated. Add melted butter and fold in until just mixed. Pour the batter into the pan and spread evenly into the bottom. Bake for 25-30 minutes or until the cake pulls away from the edge of the pan. Let cool for ten minutes and then run a knife around the pan edges to release the cake. Turn out cake onto a rack until warm. Place the cake onto a plate and poke holes in the top. Pour syrup over the cake and let it run down the sides. Garnish as desired. I like non-toxic flowers and orange slices with a dusting of powdered sugar. If you garnish with fresh oranges, you should put them on the cake right before eating to prevent sogginess.