Orange-Glazed Sponge Cake Recipe
Orange-Glazed Sponge Cake Recipe photo by Taste of Home
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Orange-Glazed Sponge Cake Recipe

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I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests.
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES: 10 servings


  • 6 eggs, room temperature, separated
  • 1-1/4 cups sugar, divided
  • 1/3 cup orange juice
  • 2 tablespoons grated orange peel
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 unpeeled orange, finely chopped
  • 1/4 cup sugar
  • 1/2 cup confectioners' sugar
  • 1 tablespoon butter

Nutritional Facts

1 slice: 282 calories, 4g fat (2g saturated fat), 131mg cholesterol, 168mg sodium, 55g carbohydrate (37g sugars, 1g fiber), 6g protein.


  1. In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and peel. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted near the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool.
  2. Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake. Yield: 10 servings.
Originally published as Orange-Glazed Sponge Cake in Country Extra September 1991, p49

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yuehching User ID: 224401 14745
Reviewed Jan. 29, 2014

"Excellent cake. I made this cake for New Year's dinner. My family loved it. Although I used half the amount of sugar in the cake, the orange glaze added extra sweet and flavor. Perfect! It's a keeper."

Trilby Yost User ID: 5195621 40596
Reviewed Jun. 11, 2010

"Love, love, love this cake! I have made it dozens of times and never had a failure."

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