Orange Sponge Cake recipe


  • 1 cup sifted cake flour
  • 5 egg yolks
  • 5 egg whites
  • 1 1/4 cups sifted powdered sugar
  • 1 cup orange juice
  • 1 tablespoon finely shredded orange rind
  • 1 tablespoon honey
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla

Cooking Instructions

Combine cake flour and 1/2 cup of the sifted powdered sugar, and set aside.

In a small mixer bowl, beat the egg yolks with an electric mixer on high speed for about 6 minutes (or until thick and lemon-colored).

Gradually add the remaining powdered sugar, beating constantly for about 4 minutes.

Stir in the orange peel.

Wash beaters thoroughly.
In a large mixer bowl, beat the egg whites, vanilla, and cream of tartar until soft peaks form.

Gently fold yolk mixture into whites.Sift flour mixture over egg mixture, 1/3 at a time, and fold in gently.Turn into ungreased 9 inch tube pan.

Bake in 325 degree oven for about 55 minutes (or until cake springs back when lightly touched).

Invert cake in the pan, cool thoroughly.Remove from the pan.With a long tined fork, poke holes on top of the cake at 1 inch intervals.For syrup – combine orange juice and honey in a saucepan. Simmer for 5 minutes.

Remove from heat, stir in almond extract.Spoon syrup evenly over the cake (a small amount at a time), allowing the cake to absorb the syrup.

Chill, if desired.

24 Feb 2011     1806 views     NON-Vegetarian       Bakeries > Cakes

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