Moist mandarin sponge cake

Bizcocho húmedo de mandarina

If there is something we like, it is cakes, this one we bring you today has made us fall in love. A moist tangerine cake, thanks to that syrup that covers it.

Citrus fruits provide a very special touch to the cakes, so we hope you like this one as much as we do.


For the syrup

Skin of three tangerines

500ml of water

250g sugar

Juice of half a lemon

For the cake

250g flour

200g sugar

Juice of 2 tangerines

40ml mild olive oil

2 teaspoons baking powder

5 eggs

Zest of 1 tangerine

1 Teaspoon vanilla extract


Preheat the oven to 200º.

To prepare the syrup, we put the water in the Chef 14cm pot. and the tangerine skins.

When it starts to boil, add the sugar and lemon juice, stir and let it boil until it reduces.

Stir occasionally so that the sugar does not crystallize.

Once the syrup has the thickest texture, remove the tangerine peels and set aside.

For the cake, first we separate the whites from the yolks.

Using an electric whisk, we beat the yolks with the sugar until white.

Add the zest, oil, and juice of the tangerines and mix.

Add the sifted flour and yeast, mix until well integrated.

We whip the egg whites until stiff and add them to our cake mixture with enveloping movements.

We grease our mold and bake at 180º for 40-45 minutes. Depending on the oven, the time may vary, click to check that it is ready.

Remove and let cool in a grid.

We unmold, prick with a needle and pour with the syrup.

We decorate with tangerine zest.

sponge caketangerine0504web Photographs and recipe by Raquel .

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