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Orange Sponge Cake Recipe

Orange Sponge Cake Recipe photo by Taste of Home

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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

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Orange Sponge Cake Recipe

Prep: 40 min. Bake: 45 min. + cooling

Yield: 12 Servings

40 45 85

Ingredients

6 eggs, separated
1-1/3 cups cake flour
1-1/2 cups sugar, divided
1/4 teaspoon salt
1/2 cup orange juice
3 teaspoons grated orange peel
3/4 teaspoon cream of tartar
GLAZE:
1/3 cup butter, cubed
2 cups confectioners' sugar
3 to 5 teaspoons water
1-1/2 teaspoons vanilla extract

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside.
In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Gradually add flour mixture and mix well.
Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides. Yield: 12 servings.

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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Reviews for Orange Sponge Cake

Orange Sponge Cake

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Reviewed on Apr. 26, 2013 by MWcool

I think it's a perfect Orange Sponge Cake. It would be perfect if including Valencian oranges. www.coolfoodvalencia.com/blog

Reviewed on Jan. 24, 2013 by omahataxidriver

Good, just didnt have enough orange flavor

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. 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.

Reviewed on May. 15, 2011 by jenreyn1

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.