Orange Sponge Cake
A light and zesty orange sponge cake featuring bright citrus flavors, airy texture, perfect for celebrations or afternoon tea, appealing to citrus lovers and dessert enthusiasts.
Ingredients
Instructions
- Combine flour and 1/3 cup sugar; set aside.
- Beat egg yolks until thick and lemon colored, about 3 to 5 minutes.
- Add orange peel and orange juice; beat until very thick.
- Gradually add 2/3 cup sugar and salt, beating constantly.
- Sift flour mixture over egg yolk mixture a little at a time, folding just until blended.
- Wash beaters.
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar, beating until stiff peaks form.
- Thoroughly fold yolk mixture into whites.
- Pour batter into an ungreased 10-inch tube pan.
- Bake at 325°F for about 55 minutes.
- Invert cake in pan to cool.
Nutrition & Diet Analysis (per serving)
293
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).