Orange Sponge Cake

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“Lovely light cake. From B H & G low cal (1989)”
1hr 20mins

Ingredients Nutrition


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

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