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This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me. —Amy Sauser, Omaha, Nebraska
Nutritional Facts 1 slice equals 317 calories, 8 g fat (4 g saturated fat), 119 mg cholesterol, 121 mg sodium, 58 g carbohydrate, trace fiber, 4 g protein.
Originally published as Orange Sponge Cake in Taste of Home August/September 2008, p43
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Reviewed on May. 21, 2012 by 1275
I admit I was a little scared at first, separating eggs does not always go well with me, but it did this time! The cake looked as pictured and was fluffy and moist, almost like angel food cake but you don't waste the egg yolks. The orange flavor was subtle and not at all overpowering. I will have to agree with the other reviewers, the glaze is excellent! The butter added some richness, but all in all, this is a great way to end a springtime meal, with a cake that is citrusy and fluffy.
Reviewed on May. 23, 2011 by katieblows
This is delicious, moist and light. The best glaze I ever had! I always use a little cooking spray even if it calls for ungreased pan.
Reviewed on May. 15, 2011 by jenreyn1
@ Jswisher2. You need to use a non-stick pan or a tube pan that is in two parts, so you can separate the cake from the pan with a knife.
Everyone I have ever made this for just raves about! It is definitely a family favorite.
Reviewed on May. 14, 2011 by Jswisher2
Good flavor and texture, but the cake stoke to the pan. The directions call for an ungreased tube pan which is what I used. Can any one tell me what I might have done wrong?
Reviewed on May. 11, 2011 by rfkey13
Definitely a 5 STAR recipe. I've never made a sponge cake and was a little hesitant but it was easy and picture perfect. Nice light orange flavor and the glaze was outstanding. Thanks for sharing.
Reviewed on Feb. 04, 2010 by moms_rule_OH
Very light with good texture and a nice delicate orange flavor. The glaze is one of the best flavored glazes I have ever made--probably due to the butter content. I made another half recipe of the glaze because there wasn't enough to drizzle down the sides of the cake. This is a keeper.
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© Reiman Media Group, LLC., 2012