Sunny Sponge Cake Recipe

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Sunny Sponge Cake Recipe
Sunny Sponge Cake Recipe photo by Taste of Home
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Sunny Sponge Cake Recipe

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Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling

Ingredients

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

Directions

In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and lemon-colored. Blend in the orange juice, vanilla and orange and lemon peels. Sift together the flour, baking powder and salt; add to egg yolk mixture.
In another mixing bowl, beat the egg whites until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the egg whites into the batter; fold in remaining whites.
Spoon into an ungreased 10-in. tube pan. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Cut into slices; serve with whipped topping. Yield: 12 servings.
Originally published as Sunny Sponge Cake in Light & Tasty February/March 2001, p31

Nutritional Facts

1 slice: 160 calories, 2g fat (1g saturated fat), 53mg cholesterol, 103mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 431g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

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  • 3 egg yolks
  • 1 cup sugar, divided
  • 2 teaspoons hot water
  • 1/2 cup orange juice, warmed
  • 1-1/4 teaspoons vanilla extract
  • 3/4 teaspoon grated orange peel
  • 1/4 teaspoon grated lemon peel
  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 egg whites
  • 3/4 cup reduced-fat whipped topping
  1. In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and lemon-colored. Blend in the orange juice, vanilla and orange and lemon peels. Sift together the flour, baking powder and salt; add to egg yolk mixture.
  2. In another mixing bowl, beat the egg whites until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the egg whites into the batter; fold in remaining whites.
  3. Spoon into an ungreased 10-in. tube pan. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Cut into slices; serve with whipped topping. Yield: 12 servings.
Originally published as Sunny Sponge Cake in Light & Tasty February/March 2001, p31

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Reviews forSunny Sponge Cake

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MY REVIEW
[email protected] User ID: 1889681 111928
Reviewed Jul. 25, 2013

"I have made the Sunny Sponge cake several times. I made A Mix Berry Sauce I mash some of the berries the cut stove of then added the whole berries stir lightly so they would not cook up this way you have a taste of the berries. I do this also when I make my Canning Berry Jam, and as I served it each piece I would put about 2-Tablespoons of warm sauce on each slice everyone enjoyed the cake/sauce. Back in the 1940`s/50`s my aunt won a exlarge gas stove for her Homemade Sponge cake I still have that Recipe and I have made it many times and it was Delish !!! As soon as I find it I be putting on here.

auntbea (NorthEast, Maryland)"

MY REVIEW
patscooking User ID: 1069729 44937
Reviewed Oct. 4, 2012

"I have made many cakes over my lifetime and this was not my first sponge/angel food cake, but this was the WORST cake I ever made. I followed the directions exactly with the single exception of using 1/4 tsp. orange extract since I ran out of vanilla. The cake smelled wonderful and I had even gone and bought oranges last night to have the zest, and it looked beautiful when I took it out of the oven and seemed cooked since it was browned and bounced back nicely when lightly touched, but when I turned it over to cool, after 10 minutes, the cake fell out of the pan and when I removed the pan, the cake was raw inside. I sampled a little of the outside to see how it tasted and it had no taste at all. I therefore have wasted 6 eggs (12 really since I got a little yolk in the whites the first time around and had to start over more carefully--we are actually going to use those 5 whites and 3 yolks for breakfast tomorrow), sugar, flour, orange juice for a cake that I threw away. Not happy. I was making it for a covered dish dinner tonight, and now I have to hustle to find something equally appealing. My suggestion is this: DON'T WASTE YOUR MONEY ON THIS cake. FAILURE IN EVERY WAY SHAPE AND FORM!!!! I personally could never figure out how so many people could complain about a single recipe before, because they always seemed so straight forward and not hard to understand, but I sure had a complete failure with this recipe. Very disappointing, but I must say that as recipe sites go, this site has the fewest failures for me than any other. I give the site 5 stars but not this recipe."

MY REVIEW
1Heart4Jesus User ID: 2171354 84495
Reviewed Jul. 19, 2012

"I have been looking for this recipe for YEARS and I'm so glad to have found it. I had this at a bridal shower I attended with my mother when I was about 13 years old and this cake was served. I was so impressed and loved the cake so much. Can't wait to put it into my repertoire!! THANKS!"

MY REVIEW
Edyne Jurai User ID: 3362583 50114
Reviewed Jan. 23, 2010

"Scrumptious, citrusy and VERY delicious! Tender with a nice citrus flavour in every bite, this cake was indeed a pleasure to make and eat! Its so pretty, as well!

The smell when it was baking was nothing short of heavenly and it tastes wonderful!
I will DEFINITELY be making this again and this recipe is one I'll certainly keep! :)"

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