Orange sponge cake
Basic sponge cake recipe adapted from Lucinda Lau

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

Use non dairy whipping cream and add some orange essence and a bit of castor sugar if want some sweetness and beat till stiff peak


4 egg whites
100 gm castor sugar

Cut thin slices of orange and place on lined tray 12 x 12 inch  then bake for 5 min.

Method: Mix egg yolk, corn oil, orange juice,  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 the tray with the baked orange slices and dropped the tray on the table a few times. Bake at 180° for 20-25 mins. Let it cool.

Then keep in fridge for one hour and cut into half and apply the non dairy whipping cream on the half and stack the other half on top.
 Then keep in fridge until slightly harden and cut into pcs with sharp knife