Orange Frosted Sponge Cake

Hi, i am sure some of you had already seen this orange frosted cake at several blogs. Yes, we at The Home Bakers are back after taking a short break during the month of February. Currently we are baking from the book, Coffee Cakes by Lou Seibert Pappas and we are here at our 15th bake. For those of you who are interested to join the group, kindly contact Joyce from Kitchen Flavours

The method of making this sponge cake is quite similar to the normal sponge cakes that i know using egg separation method except that there isnt any oil in this recipe. Also as suggested by Lou, this sponge cake is baked in a tube pan or in my case, a 9 inch chiffon pan and not the usual round or square pan that we would normally use for making sponge cakes. I agree with the rest of the members who had already made this cake, it is soft even though i think i have deflated the egg whites a little. However i find that the cake is a little dry for me. Initially i only wanted to pipe a minimal amount of buttercream but after tasting the cake, i went ahead and did more icing to compensate for the dryness of the cake. That was much better ;)

As you can see, i didnt frost the cake, just started off with just little cream..

Please go over to Charmaine of Mimi Bakery House, the host of this 15th bake to get the full recipe. The only changes i made is i had reduced the sugar to 100gm, which i think you can still add a little bit more, also added some orange zest and did a simple orange buttercream using orange juice. You can also take a look at the rest of members with their orange frosted sponge cakes here

decided to 'ruin' the cake now with my lousy piping with more sweet stuff. Pardon my piping skills , as usual i dont know what i was piping !!! also excuse me for that missing piece..! i just wanted more cream..i need to make my life more sweeter! LOL!