Orange Sponge Cake

Orange Sponge Cake

39 Reviews 4 Pics
Jackie Lim
Recipe by  Jackie Lim

“Why not try this citrus cake on a very hot summer day?”

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Adjust Servings

Original recipe yields 1 9-inch round cake



  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.

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Reviews (39)

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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.



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.



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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Amount Per Serving (12 total)

  • Calories
  • 144 cal
  • 7%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 29.8 g
  • 10%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Orange Nut Raisin Cake


next recipe:

Nannie's Hot Milk Sponge Cake