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Layered Orange Sponge Cake Recipe
Layered Orange Sponge Cake Recipe photo by Taste of Home

Layered Orange Sponge Cake Recipe

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This recipe's been handed down in my family for 40 years, from a relative who was a French baker. It's light, delicate and delicious, just like a great cake should be. —Joyce Speerbrecher, Grafton, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES: 12 servings

Ingredients

  • 8 eggs, separated
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2/3 cup plus 2/3 cup sugar, divided
  • 1/2 cup orange juice
  • 3 tablespoons grated orange peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • FROSTING:
  • 1-1/2 cups sugar
  • 6 tablespoons all-purpose flour
  • 2/3 cup orange juice
  • 3 tablespoons grated orange peel
  • 2 eggs
  • 2 cups heavy whipping cream
  • 1 cup chopped pecans

Nutritional Facts

1 slice equals 518 calories, 26 g fat (11 g saturated fat), 231 mg cholesterol, 172 mg sodium, 65 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour twice.
  2. In another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in orange juice and orange peel. Fold in flour.
  3. Add salt and cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  4. Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours.
  5. Meanwhile, in a large heavy saucepan, mix sugar and flour. Whisk in orange juice and orange peel. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  6. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl. Cool 30 minutes. Press plastic wrap onto surface of orange mixture; refrigerate until cold.
  7. In a large bowl, beat cream until soft peaks form; fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into three layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving. Yield: 12 servings.
Originally published as Layered Orange Sponge Cake in Taste of Home February/March 2014

Nutritional Facts

1 slice equals 518 calories, 26 g fat (11 g saturated fat), 231 mg cholesterol, 172 mg sodium, 65 g carbohydrate, 2 g fiber, 9 g protein.

Reviews for Layered Orange Sponge Cake

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MY REVIEW
Reviewed Mar. 10, 2014

I would suggest that you read about making sponge cakes prior to attempting this, because there are tips on success. My cake, while the batter was light and fluffy, didn't rise to the volume that I had expected and it literally fell out of the pan, while cooling. I'm not a novice baker. Was it my oven? The end result looked like the picture. The orange flavor was nice and bright and the frosting had almost an orange marmalade flavor to it. The pecans added a nice crunch, although I thought 1 whole cup was too much. This cake was time consuming.

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