Sponskoek met Lemoensap (Sponge Cake & Orange Syrup)
Sponskoek met Lemoensap
There was always that moment of waiting — watching the syrup settle, knowing the edges would turn slightly glossy while the centre stayed soft and sun coloured. The first slice was the best: steam rising gently, the scent of citrus drifting up, and the fork sinking in without resistance. It tasted like the kind of sweetness reserved for special afternoons, the kind where you lingered at the table a little longer than usual.
Ingredients
- 2 eggs
- 1 tsp orange essence
- 170 g plain flour
- 2 tsp baking powder
- Pinch of salt
- 50 g butter
- 150 ml water
- Orange syrup:
- 125 g sugar
- 150 ml orange juice
- 125 g butter
Method
- Preheat the oven to 180–200°C. Butter a 15 cm × 15 cm ovenproof dish.
- Whisk the eggs until pale and stiff; add the orange essence.
- Sift together flour, baking powder and salt; fold into the egg mixture.
- Heat the butter and water together; fold this into the batter.
- Bake for 20–25 minutes at 180–200°C until cooked through and spongy.
- For the syrup:
- Boil sugar, orange juice and butter together, then pour all over the hot cake when it comes out of the oven. Reserve some for extra sauce at the table.
- Serve with ice cream or thick cream.