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Orange Sponge Cake

 Orange Sponge Cake
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
12 ServingsPrep: 40 min. Bake: 45 min. + cooling


  • 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 McCormick® Pure Vanilla Extract


  • 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.
  • 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.
  • Add cream of tartar to egg whites; beat on medium speed until soft
  • peaks form. Gradually beat in remaining sugar, 1 tablespoon at a

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Orange Sponge Cake (continued)

Directions (continued)

  • time, on high until stiff peaks form. Fold into batter.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter
  • with a knife to remove air pockets.
  • 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.
  • 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.
Nutritional Facts: 1 slice equals 317 calories, 8 g fat (4 g saturated fat), 119 mg cholesterol, 121 mg sodium, 58 g carbohydrate, trace fiber, 4 g protein.