Best Orange Sponge Cake Recipes

WORLD'S BEST ORANGE AND LEMON SPONGE CAKE

Steps:

• 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.
• 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.).
• 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.
• 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.
• Easiest & Best Coffee Cakes and Quick Breads.

ORANGE SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
• Separate the eggs while cold, then bring to room temperature.
• Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
• In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
• Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

ORANGE SPONGE CAKE

Steps:

• 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 zest; 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.

ORANGE-GLAZED SPONGE CAKE

Steps:

• In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool. , Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.

FLUFFY ORANGE SPONGE CAKE

Steps:

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

ORANGE SPONGE CAKE ROLL

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in the orange zest, lemon juice and vanilla. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with remaining confectioners' sugar. Garnish with orange zest strips if desired.,

FLUFFY ORANGE SPONGE CAKE

Steps:

• Preheat the oven to 350°C.
• Grease a large pan or two smaller ones and line with waxed paper. Grease the paper and coat with a corn flour and sugar mixture.
• Whisk egg yolks, adding half the sugar gradually until light coloured and creamy.
• Add oil, orange juice and orange zest and beat again.
• Whisk egg whites until very light and forms soft peaks.
• Add the other half of sugar gradually beating on medium to high speed.
• Add corn flour, flour, salt and baking powder gradually to the egg yolks, beating all the while.
• Gently fold in the egg whites with a rubber spatula until well mixed.
• Spoon the mixture into the pan and bake for 35- 45 minutes until brown.
• A toothpick inserted into the center should be clean and the midlle should spring back when touched.

LAYERED ORANGE SPONGE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour twice., In another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in orange juice and orange zest. Fold in flour., Add salt and cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining 2/3 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours., Meanwhile, in a large heavy saucepan, mix sugar and flour. Whisk in orange juice and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl. Cool 30 minutes. Press plastic wrap onto surface of orange mixture; refrigerate until cold., In a large bowl, beat cream until soft peaks form; fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving.

PASSOVER ORANGE SPONGE CAKE

Steps:

• Preheat oven to 350°F
• Sift together matzo cake meal, potato starch and salt, 3 times; set aside.
• In large mixing bowl beat egg yolks until thick. Gradually add 1/2 cup sugar, lemon juice and orange rind. Continue beating until thick and fluffy. Fold in sifted dry ingredients.
• In separate bowl beat egg whites until foamy. Add remaining 1/2 cup sugar gradually. Beat until stiff peaks form. Fold egg yolk mixture into egg whites.
• Spoon into ungreased 10-inch springform tube pan. Bake for 45-50 minutes. Invert pan until cake is cool.

MY MOMS ORANGE SPONGE CAKE

Steps:

• 1. Beat egg yolks till light. Beat in sugar till mixture is fluffy.
• 2. Stir in orange rind and orange juice alternately with flour and salt mixture. Beat well after each addition.
• 3. Beat egg whites till frothy, sprinkle in cream of tartar and beat eggs whites till they hold peaks.
• 4. Gently fold egg yolk mixture into egg white mixture. Pour into ungreased 10 inch tube pan.
• 5. Bake 1 hour at 350 degree oven. Let cake cool before removing from pan.
• 6. Orange Frosting:
• 7. Cream butter till light, add orange rind. Stir in sugar alternately with orange juice beat until smooth and fluffy.
• 8. Spread on top and sides of cake.

APPLE & ORANGE SPONGE CAKE

Steps:

• Preheat the oven to 180C
• Put the apples,orange juice and rind in a 24x33cm roasting tin,and drizzle with honey. Roast in the oven for 15 minutes,take out,stir,and put back for another 15 minutes. Then take out a leave to cool. Leave the oven on.
• Put the sugar and butter into a mixing bowl and beat until light and soft. Beat in the eggs one by one. Sieve the flour and baking powder into the mixture and mix well.
• Add the cooled apples and stir together with a spoon.
• Butter and flour the same roasting tin that you roasted the apples in. Pour the mixture in to the tin. Bake for 25-30 minutes until well risen or until nice and golden.

ALMOND-ORANGE SPONGE CAKE

Steps:

• Preheat oven to 350°F. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup of the granulated sugar, beating until stiff and shiny; set aside.
• Beat egg yolks and remaining 1/2 cup granulated sugar in large bowl with electric mixer on medium speed 10 min. or until thick and lemon colored. Add almonds, orange zest and juice; beat 1 min. or until well blended. Gently stir in matzo cake meal and potato starch. Add egg white mixture; stir gently until well blended. Spread into ungreased 10-inch tube pan.
• Bake 50 min. to 1 hour or until golden brown. Invert cake onto wire rack; cool completely in pan. Loosen cake from pan; remove from pan to serving plate. Sprinkle with the powdered sugar.

BOLO DE LARANGA (ORANGE SPONGE CAKE)

Steps:

• 1. Wash oranges and cut off the peels into very thin slices trying not to leave on any white rind. Slice the remaining orange into slices and cut off any excess membrane. In a food processor, add the orange peels and segments, 5 eggs, sugar & salt. Blend into a puree consistency. Strain the batter through a fine strainer into your mixing bowl. Discard any remaining segment in strainer. Beat the batter for about 15 minutes until foamy.
• 2. Sift flour and baking powder and add to the batter 1/4 cup at a time until incorporated. Line a fluted cake pan with parchment paper & slightly grease & flour the pan.
• 3. Add your batter and bake at 350 for about 25 minutes or until a toothpick comes out clean.
• 4. Let the cake cool for about 10 minutes, then invert right side up onto serving plate. Sprinkle with confectioner sugar and serve plain or with berries & whipped cream.

ORANGE SPONGE CAKE WITH EASY ORANGE MERINGUE

Steps:

• Prep:let eggs come to room temperature,or if in a hurry you can let them sit,whole,in a bowl of hot water for 5 minutes.Grease and flour a 9" cake pan.Preheat oven to 350°F.
• Zest oranges using a small hand held citrus zester or grater;you want the zest very fine so it disperses evenly in the batter with no large pieces.You should be able to get 1 1/2 teaspoons from 2 oranges.Set aside.
• Separate 3 of the eggs,setting the whites aside,and combining the yolks with the three whole eggs in the bowl of an electric mixer.
• In a small saucepan bring the juice,zest,and butter to a simmer ,just until the butter melts,and remove from heat.
• Beat eggs and sugar on high for 5 minutes or until it forms ribbon strands when the beater is lifted.(The strands should fall in a figure eight pattern and be visible for a few seconds before disappearing.).
• Transfer beaten eggs to a large mixing bowl gently,and fold in butter-orange juice mixture.Sift 1/3 cup of flour over the egg mixture,fold in gently but thoroughly with a rubber spatula,Repeat 2 times until all of the flour is incorporated.
• Pour into prepared cake pan.Bake for 20-25 minutes,or until lightly golden at the edges.
• Let cool 10 minutes,then turn out onto a rack,and let cool completely.
• Meringue: Combine sugar,zest,and juice in a small saucepan,simmer over medium heat,stirring as necessary ,until it reaches 230 F on a candy thermometer.Remove from heat.
• Place egg whites in the bowl of an electric mixer,begin to beat on high,as you slowly pour a steady stream of syrup into the bowl.Continue beating until it forms stiff peaks.
• When cake is completely cool cut it in half crosswise and transfer bottom half to a cake stand.Frost bottom half with meringue,top with second half,frost top and sides.
• Serve with slices of fresh orange.

RICH AND TENDER ORANGE EGG YOLK SPONGE CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Use 10 inch tube cake pan. Do not oil or grease the pan.
• 2. Sift together the twice sifted flour, baking powder and salt and put back in the sifter.
• 3. In a large mixing bowl (the large mixer bowl) beat the egg yolks and egg until thick and lemon coloured (about 5 minutes).
• 4. Gradually add sugar, beating after each addition (about 10 minutes) Remove the beater and fold in the orange zest, juice and flavouring.
• 5. Sift the dry ingredients into the egg and sugar mixture. Fold in with a light motion, do not stir or beat.
• 6. Add boiling water and fold in quickly just until mixture is blended.
• 7. Turn into the ungreased tube pan and bake at 325 degrees F. for 60 to 65 minutes.
• 8. Remove from oven, turn over and let hang for one hour to cool. When the cake is cool, loosen with a spatula and remove from pan. When cold, dust with icing sugar or frost with Orange Butter Frosting.

ORANGE SPONGE CAKE

Steps:

• Beat egg whites until stiff, then add yolks one at a time, beating between each addition.
• Add sugar, rind and juice.
• Combine flour, powder and salt and fold into juice mixture.
• Bake in a shallow pan long and slowly (at 300-325 degrees and start checking for doneness at 35 minutes)

ORANGE SPONGE TUBE CAKE

Steps:

• Pre-heat the oven to 325º.
• Beat the egg yolks until very thick and light-colored.
• Add the orange peel and the juice and continue to beat until very thick.
• Beat in 1 cup of sugar and the salt.
• Gently fold in the flour.
• In a separate bowl, beat the egg whites and cream of tartar until they reach the soft-peak stage.
• Gradually add the remaining 1/2 cup of sugar.
• Gently fold the egg whites into the egg yolk mixture.
• Spoon into ungreased 10-inch tube pan.
• Bake 55 minutes, or till done.
• Invert pan to cool.

PISTACHIO SPONGE CAKE RECIPE WITH ORANGE SYRUP

Steps:

• Instructions:.
• Beat egg whites until frothy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 3/4 cup sugar; continue beating until stiff but not dry. Set aside.
• Beat yolks about 3 minutes or until very thick and light in color. Add remaining sugar 1 tablespoon at a time; beat until thick. Add orange juice and peel; blend until smooth.
• Thoroughly combine flour, finely chopped pistachios and salt; gently fold into egg yolk mixture until well-blended.
• Fold yolk mixture into beaten whites.
• Pour into 6 (5 3/4 x 3 1/4 x 2 1/4 inch) ungreased pans; cut through batter with spatula to remove air bubbles. Bake at 325 degrees F. 25 to 35 minutes or until cakes spring back when lightly touched.
• Immediately invert pans on wire racks; cool completely. To remove cakes, loosen around edges of pans with knife. P.
• our Orange Syrup over cakes; allow to sit until syrup is absorbed. Or, optionally frost with a Fluffy White Buttercream Icing. Garnish tops of cakes with chopped pistachios.
• Orange Syrup:.
• Combine 3/4 cup each sugar and water and 1 teaspoon orange peel; bring to boil. Simmer, uncovered, 2 minutes; cool 10 minutes. Makes 1 cup.
• Variation:.
• Orange Buttercream Icing can be substituted for Orange Syrup. Combine 3 cups powdered sugar, 6 tablespoons softened butter, 5 tablespoons half-and-half or milk and 1 teaspoon grated orange peel. Spread about 1/4 cup over top and sides of each cake. Garnish with chopped natural California pistachios. Makes 1 3/4 cups.
• California Pistachio Commission.

PANTESPANI - GREEK SPONGE CAKE WITH ORANGE

Steps:

• In a saucepan, combine all syrup ingredients except the orange juice and orange flower water, and bring to a boil. Boil for 7-8 minutes. Stir in orange juice and prange flower water, remove from heat, and allow to cool.
• Preheat oven to 340°F (170°C)
• Beat egg whites, 1/2 cup of the sugar, and the salt to stiff peak stage.
• In a separate bowl, beat the egg yolks with the remaining 1 1/2 cups of sugar, and slowly beat in all remaining ingredients.
• Use a spatula to scrape down the sides of the mixing bowl, and when all ingredients have mixed in, beat for 3-4 minutes.
• With a spatula, gently fold in the egg whites until well blended.
• Lightly grease bottom and sides of a 15 3/4 X 12 inch (or equivalent) pan with the margarine, dust with flour, and transfer cake batter to the pan.
• Bake at 340°F (170°C) for 55-60 minutes, until a knife inserted into the middle comes out dry. The top should be a dark gold color.
• As soon as the cake comes out of the oven, cut into squares or diamonds. Discard the cloves and cinnamon stick and pour the cooled syrup evenly over the top. Allow to cool and absorb the syrup before serving.
• Note: Do not open the oven during baking except to test for doneness.
• (Greek pan cakes are baked in pans that are often larger than baking pans used in other countries. The 15 3/4 X 12 inch pan may be available in your market as a roasting pan.).

ORANGE SPONGE CAKE WITH SAUCE BY FREDA

Steps:

• Preheat Oven @ 325 Grease and flour bottom of 8 X 8 pan. Read Instructions First, & look at Steps in photos above, for Suggested Help.
• Beat Egg Whites on high till stiff. Then ADD; Yolks, one at a time, beating after each.
• Add; Sugar, and grated Orange rind, and Juice, continue mixing. Til well blended
• Fold in Flour mixed with baking Pdr. & salt. (Be sure it is FOLDED in gently.)
• Bake in 325 oven, 40-45 min.
• TOPPING: in small sauce pan, over med Heat, add all ingredients except oranges. Bring to a boil Orange Juice, cornstarch and sugar. Add Oranges last just to heated thru. Sauce should be thickened slightly. Remove from Heat.
• To Serve; Slice cake, place in dessert plate and Pour "Hot Sauce" over Cake, Top with whip cream or Cream. Enjoy a piece of History.