Orange swiss buttercream sponge cake

Orange Swiss Buttercream spongeCake

Ingredients
4 egg yolks
75gm corn oil
75gm orange juice
Some orange zest
150 gm self raising flour(SRF)


4 egg whites
100 gm castor sugar

Method: Mix egg yolk, corn oil, orange juice, orange zest and SRF till smooth with hand whisk

Beat egg whites till foamy then add in sugar in 3 parts until stiff peak.
Mix beaten egg whites into yolk mixture using hand whisk and final use a spatula  and mix lightly. Pour into a 11×14 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20-25 mins. Let it cool.


Orange Swiss Meringue Buttercream

150 gm butter(cubed) must be cold whereby our finger can give a press.
2 egg white
60gm sugar
2 -3 drops of orange flavour

Method:
Double boil the egg white and sugar till sugar dissolve using hand whisk.
Then use hand mixer beat till the bowl is cold then add in the cubed butter one by one and beat until creamy. Then add the orange flavour and beat awhile