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Orange and gin sponge

Orange and gin sponge

Recipe by Sara Felix, Sara’s Petite Cuisine, Topsham, Devon


For the sponge

  • 150g unsalted butter
  • 120g caster sugar
  • 5 eggs
  • 1 orange
  • 200g self-raising flour

For the gin syrup

  • 150ml Mainline Spirit Co Western Star Gin
  • 75g caster sugar


  1. Preheat the oven to 180°C fan.
  2. Beat the butter and sugar together.
  3. Separate the eggs (reserve the whites) and carefully add the yolks to the butter and sugar and mix well.
  4. Add the orange (zest and juice) and the flour, beat vigorously and set aside.
  5. Beat the egg whites into stiff peaks.
  6. Add about a third of the egg whites to the cake and beat well. Then gently wrap the remaining egg whites in with a spatula.
  7. Grease a tin with butter, then sprinkle with flour.
  8. Pour in the cake dough and bake for about 35 minutes, occasionally checking with a toothpick.
  9. While the cake is in the oven, make the syrup by heating the gin and sugar together in a pan for about a minute, until the sugar dissolves.
  10. Remove the cake from the oven and pierce it with a toothpick, then pour the sugar syrup over and let it cool for about 30 minutes.

To serve

Slice the cake while it’s still warm, at room temperature, or refrigerate for 2 hours to enjoy it cold.

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