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Layered Orange Sponge Cake

 Layered Orange Sponge Cake
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
12 ServingsPrep: 30 min. Bake: 45 min. + cooling


  • 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


  • Place egg whites in a large bowl; let stand at room temperature 30
  • minutes. Meanwhile, preheat oven to 325°. Sift flour twice.
  • 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.
  • Add salt and cream of tartar to egg whites; with clean beaters, beat

2 of 2

Layered Orange Sponge Cake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.