Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Orange Sponge Cake Recipe
    Lost? Site Map

    Orange Sponge Cake

    Orange Sponge Cake. Photo by Bev

    1/1 Photo of Orange Sponge Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Derf's Note:

    Lovely light cake. From B H & G low cal (1989)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 02, 2007

      55

      This is a wonderful light textured cake with a lovely orange flavor! This would be sensational served with a citrus sorbet or sherbet on the side. Do not forget to top with the orange, honey and almond syrup, it makes this cake! I will be making this again in the future! Thanks so much, Derf, for another wonderful recipe : )

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Orange Sponge Cake

    Serving Size: 1 (50 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 100.9
     
    Calories from Fat 12
    12%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 59.0 mg
    19%
    Sodium 19.9 mg
    0%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 0.2 g
    0%
    Sugars 11.7 g
    46%
    Protein 2.7 g
    5%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites