Orange-Glazed Sponge Cake

Total Time

Prep: 30 min. Bake: 40 min. + cooling


10 servings

Updated: May. 18, 2023
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.


  • 6 large eggs, room temperature, separated
  • 1-1/4 cups sugar, divided
  • 1/3 cup orange juice
  • 2 tablespoons grated orange zest
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 unpeeled orange, finely chopped
  • 1/4 cup sugar
  • 1/2 cup confectioners' sugar
  • 1 tablespoon butter


  1. 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 zest. 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 in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool.
  2. Meanwhile, for glaze, combine water, chopped orange and sugar in a 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.