Orange Spongecake

Be the first to review
Recipe by mollypaul

A light and citrus-y cake from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Preheat oven to 350F and line two 9" round cake pans with waxed paper.
  2. Beat egg whites to stiff peaks.
  3. Beat yolks well; add sugar and beat until smooth.
  4. Add orange juice; mix well.
  5. Sift flour and baking powder together; add to batter.
  6. When thoroughly mixed, fold in egg whites, pour into prepared cake pans and bake for 40 minutes.
  7. All cake to cool thoroughly before removing from pans.
  8. Peel waxed paper and assemble with frosting of your choice (orange frosting/filling is very nice).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a