Sunny Sponge Cake Recipe
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Sunny Sponge Cake

By: Candy Snyder  
"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"

Rating: This weblink has been rated 4 times with an average star rating of 3.8 Read Reviews (4)

Rate/Review | 53 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 6 egg whites
  • 3 egg yolks
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 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
  • 3/4 cup reduced-fat whipped topping

Directions

  1. Let egg whites and egg yolks stand at room temperature for 30 minutes. Sift together the flour, baking powder and salt; set aside.
  2. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and pale yellow. Blend in the orange juice, vanilla and orange and lemon peels. Add reserved flour mixture to egg yolk mixture.
  3. In another mixing bowl and with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
  4. Spoon batter into an ungreased 10-in. tube pan. Bake on the lowest rack at 350 degrees F for 20-25 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Serve with whipped topping.

Footnotes

  • Nutritional Analysis: One serving (1 slice with 1 tablespoon whipped topping) equals 160 calories, 2 g fat (1 g saturated fat), 53 mg cholesterol, 103 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2009 by Rjtaylor 
Had to alter the recipe some to compensate for the egg yolk batter portion of the recipe, by... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2008 by kuwait 
I tried thie recipe and i followed the instructions carefully. The mixture is easy to make and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2009 by heidi 
This sponge cake was the best cake iv ever tasted.It was moist and delicious.I reccomend this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2008 by EdmondsGirls 
This makes a great cake for any brunch. I made it for a baby shower only instead of one big... MORE

 
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