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Orange-Glazed Sponge Cake

 Orange-Glazed Sponge Cake
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.
10 ServingsPrep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • ORANGE GLAZE:
  • 1 cup water
  • 1/2 unpeeled orange, finely chopped
  • 1/4 cup sugar
  • 1/2 cup confectioners' sugar
  • 1 tablespoon butter

Directions

  • 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.
  • Meanwhile, for glaze, combine water, chopped orange and sugar in a

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Orange-Glazed Sponge Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 282 calories, 4 g fat (2 g saturated fat), 131 mg cholesterol, 168 mg sodium, 55 g carbohydrate, 1 g fiber, 6 g protein.