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
Ingredients
- 6 large 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 zest
- 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
Reviews
Excellent! Fun to make. My husband who thinks all deserts should be chocolate, loves it.
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?
I think it's a perfect Orange Sponge Cake. It would be perfect if including Valencian oranges. www.coolfoodvalencia.com/blog
Good, just didnt have enough orange flavor
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.
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.
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.
@ Jswisher2. You need to use a non-stick pan or a tube pan that is in two parts, so you can separate the cake from the pan with a knife.
Everyone I have ever made this for just raves about! It is definitely a family favorite.
Good flavor and texture, but the cake stoke to the pan. The directions call for an ungreased tube pan which is what I used. Can any one tell me what I might have done wrong?