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

Orange Sponge Cake Recipe

Read Reviews
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


  • 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, trace fiber), 4g protein


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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?"

Reviewed Apr. 26, 2013

"I think it's a perfect Orange Sponge Cake. It would be perfect if including Valencian oranges."

Reviewed Jan. 24, 2013

"Good, just didnt have enough orange flavor"

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."

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."

Loading Image