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Layered Orange Sponge Cake Recipe

Layered Orange Sponge Cake Recipe

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 YIELD:12 servings


  • 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
  • 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


  • 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.

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.