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    You are in: Home / Recipes / World’s Best Orange and Lemon Sponge Cake Recipe
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    World’s Best Orange and Lemon Sponge Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Olha's Note:

    This is my very favorite sponge cake. It has a marvelous taste and texture, but also, because it is amazingly easy to prepare. This cake is a base for many desserts and is a great recipe for your repertoire.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In the large bowl of an electric mixer, beat eggs and sugar at high speed for about 10 minutes or until eggs have tripled in volume and are light and frothy.
    2. 2
      On low speed, beat in flour only until blended. Fold in orange, lemon and vanilla. Pour batter into an ungreased 10 inch tube pan and bake in a 350°F oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean. Do not over-bake. Remove from the oven, INVERT, and allow to cool. (If your tube pan does not have the three little legs for inverting, you must invert cake over the neck of a large size soda bottle.).
    3. 3
      When cool, remove from pan and serve with fresh sliced strawberries and whipped cream. It can also be served with a faint sprinkling of sifted powdered sugar. Serves 10.
    4. 4
      NOTE: DO NOT under-beat the eggs or cake will lose volume. If your mixer does not have a very low and gentle setting, then fold in the flour by hand.
    5. 5
      Easiest & Best Coffee Cakes and Quick Breads.

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    Ratings & Reviews:

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    Nutritional Facts for World’s Best Orange and Lemon Sponge Cake

    Serving Size: 1 (66 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 172.3
     
    Calories from Fat 27
    16%
    Total Fat 3.1 g
    4%
    Saturated Fat 0.9 g
    4%
    Cholesterol 126.9 mg
    42%
    Sodium 42.4 mg
    1%
    Total Carbohydrate 30.6 g
    10%
    Dietary Fiber 0.7 g
    2%
    Sugars 20.4 g
    81%
    Protein 5.1 g
    10%

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