Glazed Orange Sponge Cake is light and just bursting with sunshine! It’s perfect for a celebration and can brighten even a cold, dark winter day.
I have a couple of projects all finished, but you know how sometimes you just have one of those weeks? This seems to be one of them for me! Well, I thought it was a great time to dig into the archives and share a little sunshine with this fantastic Glazed Orange Sponge Cake. It’s also in honor of my Mom, who celebrated her 80th birthday yesterday! The recipe is adapted from my 1960 Better Homes & Gardens Dessert Cook Book, from my Mom, of course. 🙂 This cake is perfectly light, airy and luscious.
Even if you’ve never made a sponge cake before, trust me, the results are totally worth the effort! Just like with chiffon cakes, DO NOT grease the pan. The ungreased pan allows the batter to rise properly and bakes to a beautiful cake. Use a 10” tube pan, preferably one with a removable bottom. You can bake it in a Bundt pan, which I did, but it take a bit of work to get the cake out of the pan. Allow the cake to cool completely and run a thin knife around the edge of the pan. It WILL come out, I promise! 🙂 Once the egg yolk mixture is beaten until very thick, the cake flour is gently but thoroughly folded into the yolk by hand.
Beat the egg whites until stiff, glossy peaks form. The egg whites are carefully folded into the yolk/flour mixture.
Finish the cake with generous drizzles of thick, scrumptious orange glaze and sprinkles of orange peel. Slice sponge cake with a serrated knife. You can garnish slices of cake with a quarter slice of fresh orange inserted into a toothpick and into the cake slice.
A celebration cake doesn’t always have to be frosted! This will make everyone happy – and some orange sunshine is great for long, cold winter day.
- Orange Sponge Cake
- 1 ½ cups sifted cake flour
- 1 ½ cups sugar, divided into 1 cup and ½ cup
- 6 eggs, separated, at room temperature
- ½ cup of freshly squeezed orange juice
- 1 tablespoon finely grated orange peel
- ½ teaspoon salt
- 1 teaspoon cream of tartar
- Orange Glaze
- 2 cups sifted confectioner’s sugar
- ½ cup freshly squeezed orange juice
- ½ tablespoon finely grated orange peel, plus additional grated peel for garnish
- 1 teaspoon vanilla
- Preheat oven to 325 degrees.
- Use a 10” tube pan, preferably with a removable bottom. DO NOT GREASE.
- In a large mixing bowl, beat egg yolks until they are thick and lemon-colored.
- Add grated peel and juice; continue to beat until mixture is very thick.
- Gradually beat in one cup of sugar and salt.
- With a large rubber spatula, carefully fold all flour into egg yolk mixture until completely combined.
- In large mixing bowl, beat egg white until they are foamy; add cream of tartar and continue beating until soft peaks form.
- Gradually add ½ cup sugar and continue beating egg white until stiff, glossy peaks form.
- Gently and thoroughly fold whites into flour/yolk mixture.
- Pour batter evenly into 10” tube pan.
- Bake at 325 degrees for 55 minutes or until cake tested inserted in center comes out clean.
- Invert pan on wire rack and cool completely
- Orange Glaze.
- In medium bowl, combine confectioner’s sugar, vanilla, grated peel and enough freshly squeezed orange juice to make glaze of thick, drizzling consistency.
- Place waxed paper under cake on wire rack; with a large spoon, generously drizzle glaze over entire cake, allowing glaze to run down sides of cake.
- Garnish top of cake with additional grated orange peel.
- Slice cake with a serrated knife.
- Top slices with ¼ slice of fresh orange, inserted into cake slice with a toothpick, if desired.
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