Almond-Orange Sponge Cake – a delicious recipe with eggs, sugar, orange, matzo cake meal, potato starch, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Beat egg whites in small bowl with electric mixer on high speed until soft peaks form.
3
Gradually add 1/2 cup of the granulated sugar, beating until stiff and shiny; set aside.
4
Beat egg yolks and remaining 1/2 cup granulated sugar in large bowl with electric mixer on medium speed 10 min.
5
or until thick and lemon colored.
6
Add almonds, orange zest and juice; beat 1 min.
7
or until well blended.
8
Gently stir in matzo cake meal and potato starch.
9
Add egg white mixture; stir gently until well blended.
10
Spread into ungreased 10-inch tube pan.
11
Bake 50 min.
12
to 1 hour or until golden brown.
13
Invert cake onto wire rack; cool completely in pan.
14
Loosen cake from pan; remove from pan to serving plate.
15
Sprinkle with the powdered sugar.
635
kcal
Calories
33
g
Fat
64
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 eggs, separated, 1 cup granulated sugar, divided, 1 cup finely ground PLANTERS Slivered Almonds, grated peel and juice of 1 orange, and more.
Yes, Almond-Orange Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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