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

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4.5 11 8
Publisher Photo
This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me. —Amy Sauser, Omaha, Nebraska
TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling
MAKES: 12 servings

Ingredients

  • 6 eggs, separated
  • 1-1/3 cups cake flour
  • 1-1/2 cups sugar, divided
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 3 teaspoons grated orange peel
  • 3/4 teaspoon cream of tartar
  • GLAZE:
  • 1/3 cup butter, cubed
  • 2 cups confectioners' sugar
  • 3 to 5 teaspoons water
  • 1-1/2 teaspoons vanilla extract

Nutritional Facts

1 slice: 317 calories, 8g fat (4g saturated fat), 119mg cholesterol, 121mg sodium, 58g carbohydrate (45g sugars, 0g fiber), 4g protein .

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside.
  2. In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Gradually add flour mixture and mix well.
  3. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
  5. Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  6. Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides. Yield: 12 servings.
Originally published as Orange Sponge Cake in Taste of Home August/September 2008, p43


Reviews for Orange Sponge Cake

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Karen12453 101432
Reviewed Jul. 31, 2014

"I think this is a good recipe but when I tried it it came out of the oven so dense that it bounced! Can someone please tell me what I did.

I may have over beat it, does that affect the density?"

MY REVIEW
MWcool 114259
Reviewed Apr. 26, 2013

"I think it's a perfect Orange Sponge Cake. It would be perfect if including Valencian oranges. www.coolfoodvalencia.com/blog"

MY REVIEW
omahataxidriver 178826
Reviewed Jan. 24, 2013

"Good, just didnt have enough orange flavor"

MY REVIEW
1275 160343
Reviewed May. 21, 2012

"I admit I was a little scared at first, separating eggs does not always go well with me, but it did this time! The cake looked as pictured and was fluffy and moist, almost like angel food cake but you don't waste the egg yolks. The orange flavor was subtle and not at all overpowering. I will have to agree with the other reviewers, the glaze is excellent! The butter added some richness, but all in all, this is a great way to end a springtime meal, with a cake that is citrusy and fluffy."

MY REVIEW
katieblows 174297
Reviewed May. 23, 2011

"This is delicious, moist and light. The best glaze I ever had! I always use a little cooking spray even if it calls for ungreased pan."

MY REVIEW
katieblows 114258
Reviewed May. 23, 2011

"This is delicious, moist and light. The best glaze I ever had! I always use a little cooking spray even if it calls for ungreased pan."

MY REVIEW
jenreyn1 107197
Reviewed May. 15, 2011

"@ Jswisher2. You need to use a non-stick pan or a tube pan that is in two parts, so you can separate the cake from the pan with a knife."

MY REVIEW
jenreyn1 163031
Reviewed May. 15, 2011

"Everyone I have ever made this for just raves about! It is definitely a family favorite."

MY REVIEW
Jswisher2 163027
Reviewed May. 14, 2011

"Good flavor and texture, but the cake stoke to the pan. The directions call for an ungreased tube pan which is what I used. Can any one tell me what I might have done wrong?"

MY REVIEW
rfkey13 105367
Reviewed May. 11, 2011

"Definitely a 5 STAR recipe. I've never made a sponge cake and was a little hesitant but it was easy and picture perfect. Nice light orange flavor and the glaze was outstanding. Thanks for sharing."

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