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Orange Sponge Cake Recipe

Orange Sponge Cake Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling YIELD:12 servings


  • 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 vanilla extract


  • 1. 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.
  • 2. 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.
  • 3. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  • 4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
  • 5. 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.
  • 6. 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: 317 calories, 8g fat (4g saturated fat), 119mg cholesterol, 121mg sodium, 58g carbohydrate (45g sugars, 0 fiber), 4g protein.

Reviews for Orange Sponge Cake

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Patti-53 User ID: 6063220 271725
Reviewed Aug. 13, 2017

"Excellent! Fun to make. My husband who thinks all deserts should be chocolate, loves it."

Karen12453 User ID: 7913853 101432
Reviewed Jul. 31, 2014

"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?"

MWcool User ID: 7242470 114259
Reviewed Apr. 26, 2013

"I think it's a perfect Orange Sponge cake. It would be perfect if including Valencian oranges."

omahataxidriver User ID: 5143548 178826
Reviewed Jan. 24, 2013

"Good, just didnt have enough orange flavor"

1275 User ID: 6324211 160343
Reviewed May. 21, 2012

"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."

katieblows User ID: 5793443 174297
Reviewed May. 23, 2011

"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."

katieblows User ID: 5793443 114258
Reviewed May. 23, 2011

"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."

jenreyn1 User ID: 4864027 107197
Reviewed May. 15, 2011

"@ 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."

jenreyn1 User ID: 4864027 163031
Reviewed May. 15, 2011

"Everyone I have ever made this for just raves about! It is definitely a family favorite."

Jswisher2 User ID: 3031616 163027
Reviewed May. 14, 2011

"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?"

rfkey13 User ID: 2847613 105367
Reviewed May. 11, 2011

"Definitely a 5 STAR recipe. I've never made a sponge cake and was a little hesitant but it was easy and picture perfect. Nice light orange flavor and the glaze was outstanding. Thanks for sharing."

moms_rule_OH User ID: 42756 178825
Reviewed Feb. 4, 2010

"Very light with good texture and a nice delicate orange flavor. The glaze is one of the best flavored glazes I have ever made--probably due to the butter content. I made another half recipe of the glaze because there wasn't enough to drizzle down the sides of the cake. This is a keeper."

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