Orange Sponge Cake - cooking recipe

Ingredients

1 tbsp all-purpose flour
3/4 cup cornstarch
1/2 tsp baking soda
1 tsp cream of tartar
4 None eggs, separated
1/2 cup granulated sugar
1 tsp vanilla extract
5 tsp orange zest + extra, to garnish
3 tbsp orange juice, 1 tbsp heated
3/4 cup heavy cream
2/3 cup store-bought vanilla custard or sauce
1/2 cup powdered sugar, sifted

Preparation

Preheat oven to 350\u00b0F. Grease and flour 2 - 8 inch cake pans.
Sift together flour, cornstarch, baking soda and cream of tartar 3 times. Set aside. Whip egg whites to soft peaks. Gradually add sugar, beating until dissolved. Add egg yolks, 1 by 1, beating well after each addition. Gently fold in flour mixture then add vanilla, 1 tbsp orange zest and 1 tbsp hot orange juice.
Distribute between prepared pans, smooth and bake for 18-20 mins, or until cakes pull away from edges of pans and spring back when lightly touched. Let cool for 5 mins in pan then transfer to wire racks to cool completely.
To decorate, whip cream to stiff peaks. Fold in remaining orange zest and vanilla custard. Spread over top of 1 cake. Place second cake on top. Combine powdered sugar and remaining orange juice and beat until smooth. Spread over top of cake. Garnish with reserved orange zest.