Orange Sponge Cake

Photo by gwen s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 6

    eggs, separated

  • 1-1/3

    cups cake flour

  • 1-1/2

    cups sugar, divided

  • 1/4

    teaspoon salt

  • 1/2

    cup orange juice

  • 3

    teaspoons grated orange peel

  • 3/4

    teaspoon cream of tartar

  • GLAZE:

  • 1/3

    cup butter, cubed

  • 2

    cups confectioners' sugar

  • 3 to 5

    teaspoons water

  • 1-1/2

    teaspoons vanilla extract

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside. In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Gradually add flour mixture and mix well. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.

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