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