Orange Sponge Cake

    (72)
    1 hour 10 mins

    A versatile orange sponge cake that's perfect on its own, or deliciously different for a trifle.


    79 people made this

    Ingredients
    Serves: 12 

    • 3 eggs, separated
    • 1 cup caster sugar
    • 1 tablespoon finely grated orange rind
    • 220g plain flour
    • 2 teaspoons baking powder
    • 6 tablespoons (90ml) orange juice

    Directions
    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 160 C. Grease and flour 23cm round cake tin.
    2. Beat egg yolks, sugar and orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
    3. In a separate large clean bowl, with a clean wire whisk or electric beater, beat egg whites to stiff peaks, and fold into batter.
    4. Pour batter into prepared pan and bake for 50 to 60 minutes.
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    Reviews and ratings
    Global ratings:
    (72)

    Reviews in English (65)

    by
    60

    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.  -  08 Jan 2005  (Review from Allrecipes US | Canada)

    by
    55

    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.  -  17 Mar 2008  (Review from Allrecipes US | Canada)

    by
    47

    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!  -  05 Jul 2006  (Review from Allrecipes US | Canada)

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