Orange Sponge Cake

Orange Sponge Cake

40

"Why not try this citrus cake on a very hot summer day?"
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Ingredients

servings 144 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
  2. Separate the eggs while cold, then bring to room temperature.
  3. Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
  4. In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
  5. Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

Reviews

40
  1. 47 Ratings

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Most helpful positive review

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.

Most helpful critical review

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...

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.

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, ...

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...

I have not made this cake yet, but from what I can tell, it's a good one. For those of you complaining about it being too dry, ITS A SPONGE CAKE! Sponge cakes are supposed to be dry, that's why...

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...

A very light cake full of flavor

Delicious! I whipped up this cake in no time yesterday. I served it today, and it was still super soft and yummy. I double-wrapped it in plastic wrap because sponge cakes can dry out easily. ...

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 sl...

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 th...