Orange-Glazed Sponge Cake

Name: Orange-Glazed Sponge Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10 servings.
Ingredients: 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; ORANGE GLAZE:; 1 cup water; 1/2 unpeeled orange, finely chopped; 1/4 cup sugar; 1/2 cup confectioners' sugar; 1 tablespoon butter

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.

Ingredients

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
ORANGE GLAZE:
1 cup water
1/2 unpeeled orange, finely chopped
1/4 cup sugar
1/2 cup confectioners' sugar
1 tablespoon butter

Directions

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.
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.

Reviews

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Average Rating:

yuehching

Jan 29, 2014

Excellent cake. I made this cake for New Year's dinner. My family loved it. Although I used half the amount of sugar in the cake, the orange glaze added extra sweet and flavor. Perfect! It's a keeper.
Trilby Yost

Jun 11, 2010

Love, love, love this cake! I have made it dozens of times and never had a failure.