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Sunny Sponge Cake

 Sunny Sponge Cake
This golden cake has a light texture and mild orange flavor that makes it a pleasant ending to most any meal. The spongy interior is moist, tender and flecked with bits of orange peel. —Candy Snyder of Salem, Oregon
12 ServingsPrep: 40 min. Bake: 20 min. + cooling


  • 6 egg whites
  • 3 egg yolks
  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar, divided
  • 2 teaspoons hot water
  • 1/2 cup orange juice, warmed
  • 1-1/4 teaspoons McCormick® Pure Vanilla Extract
  • 3/4 teaspoon grated orange peel
  • 1/4 teaspoon grated lemon peel
  • 3/4 cup reduced-fat whipped topping


  • Let egg whites and egg yolks stand at room temperature for 30
  • minutes. Sift together the flour, baking powder and salt; set aside.
  • In a large bowl, beat egg yolks until slightly thickened. Gradually
  • add 3/4 cup sugar and hot water, beating until thick and pale
  • yellow. Blend in the orange juice, vanilla and orange and lemon
  • peels. Add reserved flour mixture to egg yolk mixture.
  • In another bowl and with clean beaters, beat the egg whites on medium
  • speed until soft peaks form. Gradually beat in sugar, about 1

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Sunny Sponge Cake (continued)

Directions (continued)

  • tablespoon at a time, on high until stiff glossy peaks form and
  • sugar is dissolved. Fold a fourth of egg whites into the batter,
  • then fold in remaining whites.
  • Spoon batter into an ungreased 10-in. tube pan. Bake on the lowest
  • rack at 350° for 25-30 minutes or until cake springs back when
  • lightly touched. Immediately invert pan; cool completely. Run a
  • knife around sides and center tube of pan. Invert cake onto a
  • serving plate. Serve with whipped topping. Yield: 12 servings.
Nutritional Facts: One serving (1 slice with 1 tablespoon whipped topping) equals 160 calories, 2 g fat (1 g saturated fat), 53 mg cholesterol, 103 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.