Reviewed: Nov. 11, 2009

This sponge cake is a hit at our home.....everyone loves it .....a simple recipe, I added 1/4 cup of OJ.

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dodi

Cooking Level: Beginning

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Reviewed: Aug. 17, 2009

this was a good recipe. i used a glaze made with orange juice and powdered sugar

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Jul. 7, 2009

Yes, added 2 Tab. more of OJ and Used a Chocolate Drizzle. MMM..

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PREDESTOGO

Cooking Level: Expert

Home Town: Windber, Pennsylvania, USA

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Jun. 22, 2009

After being hesistant to try this recipe, I gave it a shot. Batter seemed heavy at first but seems to have lightened up upon addition of egg whites. However, I did have to add about 1-2 tbsp extra OJ to thin out the batter a lil. Cake smells wonderful and since it is a birthday cake I'll not know its texture or heaviness until it is cut.

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Mich_Mich

Cooking Level: Beginning

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Reviewed: May 14, 2009

I can see why this is a 4 star recipe. Mine came out dense, which may have been my fault. It was done after 25 min in a bundt pan, I was paranoid and left it in for 35. Made it more dry. Over all it was tasty, definitely needs a glaze.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Mar. 28, 2009

I have not made many sponge cakes before, so not sure if this is due to a lack of experience. My sponge cake turned out pretty hard... otherwise taste-wise is fine.

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CAROLEST

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Reviewed: Mar. 6, 2009

I followed this recipe to a "T". I pulled it out at 40 mins. as one of the other people had mentioned that it looked done at 40. I let it cool and put on the topping(coolwhip mixed with oranges that had been peeled and torn apart). The cake itself is very dry. Kind of a cornbread type texture. The topping I added made it not too bad. Maybe putting it in there for only 30-35 mins. would help out. Not a bad recipe, just the amount of time left in the oven needs to be adjusted.

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cherieuselton

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Reviewed: Jan. 25, 2009

IT WAS NOT MOIST AT ALL AND MY HUSBAND AND KIDS HATED IT. WE DIDN'T EVEN EAT IT.

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slima

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Reviewed: Dec. 6, 2008

Very good, although I should have cooked it for about 40 minutes in comparison to what the recipe mentioned. Overall, the taste was amazing after adding the icing. The sweetness balanced out with the texture and taste of the cake, my boyfriend absolutely loved it; I would make it again, although I would call it more of a cake versus a "sponge cake".

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eternal.happiness

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 4, 2008

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.

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Rosier

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 24, 2008

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

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maitaku

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Reviewed: Mar. 17, 2008

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.

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coconut

Cooking Level: Expert

Home Town: Spotsylvania, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 19, 2008

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?

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dor4austria

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

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Reviewed: Feb. 9, 2008

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.

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Alison

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Reviewed: Jul. 31, 2007

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!

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TEALEAF

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Reviewed: Jul. 5, 2006

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!

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Chrisa

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2006

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

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Ilovemy4kids

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Jan. 15, 2006

A little dry and chewy.

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ctcan

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Reviewed: Oct. 31, 2005

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

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AEHAMM

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Reviewed: Aug. 23, 2005

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.

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AIMEI

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