Forktionary

Orange Sponge Cake Recipe

Indulge in this delightfully light and fluffy Orange Sponge Cake, a recipe inspired by a classic from 1989. Bursting with zesty orange flavor and a delicate sweetness, this low-calorie treat is perfect for any occasion. Easy to make and guaranteed to impress!

Prep Time 30 mins
Cook Time 80 mins
Calories 100.9 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Orange Sponge Cake 12

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Orange Sponge Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Orange Sponge Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Orange Sponge Cake

  1. Whisk together 1 ½ cups cake flour and ½ cup sifted powdered sugar. Set aside.
  2. In a small bowl, beat 6 large egg yolks with an electric mixer on high speed for 6 minutes, or until thick and pale yellow.
  3. Gradually add the remaining ¾ cup powdered sugar, beating constantly for 4 minutes until light and fluffy.
  4. Stir in 1 tablespoon finely grated orange peel.
  5. Thoroughly wash and dry your beaters.
  6. In a large bowl, beat 6 large egg whites with 1 teaspoon vanilla extract and ½ teaspoon cream of tartar until stiff peaks form.
  7. Gently fold the yolk mixture into the egg whites in three additions, being careful not to deflate the mixture.
  8. Gradually sift the flour mixture over the egg mixture in three additions, folding gently after each addition until just combined.
  9. Pour batter into an ungreased 9-inch tube pan.
  10. Bake in a preheated 325°F (160°C) oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  11. Invert the cake onto a wire rack and let it cool completely.
  12. Once cool, remove the cake from the pan.
  13. Using a long-tined fork, poke holes in the top of the cake at 1-inch intervals.
  14. For the syrup: In a small saucepan, combine ½ cup freshly squeezed orange juice and ¼ cup honey.
  15. Simmer over low heat for 5 minutes, stirring occasionally.
  16. Remove from heat and stir in ½ teaspoon almond extract.
  17. Slowly drizzle the syrup over the cake, allowing it to absorb completely. Repeat until all syrup is used.
  18. Chill for at least 30 minutes before serving for best results.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

46g

Fat

2g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Healthy Desserts Lunch Fruit American Canadian Oven Potluck Dinner Party Fall Heirloom Historical Holiday Event Kid Friendly Low Fat Picnic Romantic Spring Summer Winter Cakes Easter Dietary New Years Low Sodium Seasonal Low Saturated Fat Comfort Food Pacific Northwest Brown Bag Valentines Day Low In Something Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less