Orange Sponge Cake Recipe

Name: Orange Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sifted cake flour; 1 1/4 cups sifted powdered sugar; 5 egg yolks; 1 tablespoon finely shredded orange rind; 5 egg whites; 1 teaspoon vanilla; 1/2 teaspoon cream of tartar; 1 cup orange juice; 1 tablespoon honey; 1/2 teaspoon almond extract

Servings: persons

1
Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
2
In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
3
Gradually add remaining powdered sugar, beating constantly about 4 minutes.
4
Stir in orange peel.
5
Wash beaters thoroughly.
6
In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
7
Gently fold yolk mixture into whites.
8
Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
9
Turn into ungreased 9 inch tube pan.
10
Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
11
Invert cake in pan, cool thoroughly.
12
Remove from pan.
13
With a long tined fork, poke holes in top of cake at 1 inch intervals.
14
For syrup, in a saucepan combine orange juice and honey.
15
Simmer 5 minutes.
16
Remove from heat, stir in almond extract.
17
Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
18
Chill, if desired.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sifted cake flour, 1 1/4 cups sifted powdered sugar, 5 egg yolks, 1 tablespoon finely shredded orange rind, and more.

Yes, 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.

That's it — enjoy your meal!

Orange Sponge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions