Fluffy sponge with tangerines and creamy cinnamon topping

Haha! It’s a good job I don’t blog for a living. I baked this cake in May for a party and have only just found time to put it up on my blog. Well, life is what happens while you’re busy making other plans. If I blogged for a living I probably, no definitely, would be more on time.

This recipe is from my former colleague, Birgit, and she states that it has always saved her when it was her time to bake something for kindergarten or school. She is not a great baker, her words not mine. It’s a popular cake here in Germany and it’s actually called “Fanta Cake” as you can put Fanta in it. But you can add orange or multivitamin juice (which I do) instead.

A slice of Fanta cake on a palette knife.
Mmm…the first slice out is mine 🙂

It’s actually a cup recipe which is really unusual for me as I much prefer precise metric measurements. “Oh, I just grab a small cup from the cupboard”, Birgit replied when I asked her about the size of the cup. I then used my cup-measurement set where 1 cup equals 250 ml.

It’s not a vegan cake although the topping is as I did not use dairy products. You can use any vegan sponge cake recipe which doesn’t bake too high as a base and add some orange peel for that extra orangey taste.



– 4 eggs
– 2 cups of sugar
– 1 tsp vanilla extract
– 1 cup vegetable oil (not olive oil as the flavour is too strong)
– 1 cup orange or multivitamin juice (the original recipe adds Fanta)
– 3,5 cups all-purpose flour
– 1 tbsp baking powder (15 g)


– 4-5 tins of tangerines (well-drained)
– 2 tbsp sugar and 1 tsp of cinnamon (mix together in a small cup)
Dairy topping: Whip up 400 ml of cream and stir in 400 g sour cream until combined. 
Vegan topping: I used a whippable coconut cream topping and added 3 pots of vegan creme fraiche from Dr Oetker (German brand – one pot has 150 ml)


– Preheat your oven to 180°C
– Line a large baking tray with baking paper. I use the one which fits my oven (45 x 35 cm)
– Mix flour and baking powder together in a bowl and set aside
– Beat eggs, sugar and vanilla extract in your mixer until well combined and fluffy
– Turn down the speed to Low and add oil and your juice (or Fanta)
– Mix for about 30 seconds until combined
– Add flour/baking powder mixture and mix until combined
– Pour the cake batter into the baking tray and spread it out evenly using a small spatula.
– Bake for approx 20 mins. Every oven bakes differently so keep an eye on the cake after 20 mins!

Close up photo of Fanta cake with cream topping and cinnamon sugar.
The smell of cinnamon – just divine!

Assembling the cake

– Let the cake cool down completely
– While it is cooling down make the topping
– Evenly distribute the tangerines over the cake
– Add the cream topping. I like to spoon big blobs over the cake as I find it easier to spread the cream this way
– Sprinkle sugar/cinnamon mixture over the cake
– Cut into squares before serving

I can see why my colleague liked to bake this cake. Apart from being super easy and quick, the taste of sweet cake, tangerines and the unsweetened topping and cinnamon sugar is just so yummy and also refreshing.

Fanta Cake – A quick making-of