This cake was extremely dry, the flavor overall was good but I think some oil or butter could have been added for moisture. I'd like to make it again with some kind of oil or butter.

I`m really disappointed with this recipe. i made it with lots of excitement, but the dough turned out to be very dry, i had to add water. unfortunately the cake turned out to be chewy, you could even tell from the taste that something was wrong. the cake didn`t rise that much too an dthe outcome was not attractive at all. i would appreacite any tips coz i would like to try it again

The key to a light and fluffy sponge cake is to make sure to gently fold the egg whites that have been stiffly beaten into the rest of the batter. The only things I whip together are the eggs, sugar, zest and oj. I then stir in the flour/baking powder and then gently fold in the whites. You should also NEVER grease the pan with a sponge cake and allow it to cool upsidedown for 1 1/2 - 2 hours in the pan before removing. Works very well in a tube pan-this particular recipe may need to be doubled for that.

I reduced the sugar by a third, added a tbsp dollop of orange marmalade. Used the juice of one medium orange, and a thick slice of orange skin. The flavour was great! But like a few of the previous posters, my cake turned out chewy, not light and fluffy like I had expected. Can any one tell me what I did wrong?

This sponge cake was pretty good. I took the cake after baking it for 40 minutes only and turned out great (it wasn't dry). I will try adding some vanilla extract next time.

Loved the flavour. Not sure if I did something wrong, but the cake turned out chewy and had a crust all round. Maybe it was the temperature? Cooking time? Overbeating the egg whites? I'll definitely try this again to figure out what went wrong. Otherwise, I still love the taste!

Well, the 1st time I made this, I wasn't too crazy about it. Now, after making it a few times, I've perfected the recipe and made it even healthier! First, you can half the amount of sugar and make it just as delicious. Then, I double the orange zest, add 2 tbsp. of lemon zest, fresh lemon juice, 1 tsp. of honey, and extra orange juice. After it's done baking, I like to serve it with some fat free ice cream. It's delicious!

I used the rind and juice of a whole orange for a more orangey taste. Cake turned out nice.

A little dry and chewy.

Delicious! I made a orange glaze to go on the top. It turned out great!

All the reviews were so good but i don't know why mine turn not not light and spongy enough. When i pour the flour into the egg yolk mixture, the batter was very thick, like a dough. I wonder is it because the eggs need to be very large? Can anyone offer me some advice? I think more eggs should be added. Overall, the taste was good.

This was an excellent sponge cake recipe. Easy to make. The results were what was also very important though. Delicious, with a perfect flavor and texture. Cake did not want to budge from pan though so be sure to grease/flour really well! Is equally delicious with vanilla used as a flavoring instead of orange zest. I used this recipe (with vanilla instead of orange) for a ice cream cake for 4th of July and the results were delicious! I spread layers of vanilla ice cream and blueberry and strawberry sorbet. Then I froze. Then before serving I topped with whipped cream and bluberries and strawberries in a sort of flag shape. Worked very well. FYI sponge cakes work better for ice cream cake because the lack of butter (which I usually looove!) keeps the cake from becoming too hard in the freezer. I great all around sponge cake recipe. A keeper. :) Note 4 stars just because I'm SUPER! picky about 5 stars! :)

I was a bit disappointed by this recipe. Eating the remains of the batter in the bowl, I was pleased and looked forward to a delicious cake. I doubled the recipe so I would have a layer cake. At 40 minutes, it look more than done but since it said 50-60 minutes I left it in until 50 when I decided that it could not stay in any longer. They seemed dry when I pulled them out, so I frosted the top, put fresh orange slices on, and as one previous critic had mentioned, created a drizzle and put that on. It was good, but definitely could have been removed from the oven at 40 minutes. It was yummy with the frosting, drizzle, and fresh orange slices. Wasn't bad for low fat. Thanks Jackie!

This is an easy to make cake and it tastes just great! I have made it three times so far - so I guess that says something for it.

Perfect - a really straightforward recipe that produces a delicious cake. I have made it twice now and added 2 T of a chunky homemade marmalade for even more flavour (I also reduce the sugar slightly to just under 1 cup to compensate for the extra sweetness of the jam). I like to slice it in half and spread it with whipped cream that has had 100g of melted dark chocolate whipped into it. I then ice it with a dark drizzly chocolate icing. You could also spoon a little Grand Marnier onto the bottom layer before you put the cream on. This was my solution to a request for a Chocolate/Orange birthday cake!

This is a very easy cake to cook. Quite large. Beautiful cake to eat. I use an orange icing which consists of icing sugar, orange juice and orange zest. They go really well together.

A very light cake full of flavor