Best-Ever Orange Sponge Cake – a delicious recipe with egg whites, flour, salt, sugar, egg yolks, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place egg whites in large glass mixing bowl; let warm about 1 hour.
2
Sift flour with salt; set aside.
3
Beat egg whites until foamy.
4
Gradually add 1/2 cup sugar; continue to beat until stiff peaks form.
5
In small mixing bowl, beat the egg yolks on high until very thick and lemon colored, about 3 minutes.
6
Gradually add remaining sugar; beat until smooth.
7
At low speed, blend flour mixture and orange juice alternately into egg yolk mixture.
8
Add orange peel; with whisk or rubber spatula, add this to egg white mixture.
9
Pour into tube pan.
10
Bake at 350u00b0 for about 50 minutes or until cake springs back when touched.
11
Sprinkle with powdered sugar as soon as cool enough to remove from pan.
1172
kcal
Calories
31
g
Fat
176
g
Carbs
50
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 8 ingredients. The key ingredients include: 6 egg whites, 1 3/4 c. sifted flour, 1/4 tsp. salt, 1 1/2 c. sugar, and more.
Yes, Best-Ever 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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