orange sponge cake recipe

Written ByJenny Smyth Posted on
orange sponge cake recipe
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The Best orange sponge cake recipe

I’ve always been a fan of sponge cakes, and this orange sponge cake recipe is one of my favorites. The first time I made it, I was blown away by the moist texture and the subtle citrus flavor. My family loves it, and it’s become a staple in our household.

I’ve served it at family gatherings, potlucks, and even as a dessert for special occasions. The best part? It’s incredibly easy to make and requires minimal ingredients.

The key to this recipe is using high-quality ingredients, especially the orange zest, which gives the cake its unique flavor. I’ve experimented with different types of citrus zests, but orange works beautifully. The cake is perfect for any occasion, whether you’re looking for a light dessert or a sweet treat to brighten up a mundane day.

My kids love helping me in the kitchen, and this recipe is a great way to get them involved without feeling overwhelmed. They can help with measuring out the ingredients, mixing the batter, or even decorating the finished cake with powdered sugar. This cake is also an excellent choice for those looking for a healthier dessert option.

With its low sugar content and use of fresh citrus zest, you can feel good about serving it to your loved ones.

Orange Sponge Cake

Orange Sponge Cake

4.8 from 1206 votes

A light and airy sponge cake infused with fresh orange zest and juice. This citrusy dessert is perfect for any occasion, with a delicate crumb and bright flavor.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs, separated
3/4 cup granulated sugar, divided
1/2 cup fresh orange juice
2 tablespoons orange zest
1/2 teaspoon vanilla extract
1/4 cup vegetable oil

For the Glaze (Optional)

1/2 cup powdered sugar
2 tablespoons fresh orange juice

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
3In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Set aside.
4In a large bowl, beat the egg yolks with 1/2 cup of the sugar using an electric mixer on medium-high speed until thick and pale, about 3 minutes.
5Add the orange juice, orange zest, vanilla extract, and vegetable oil, and mix until just combined.
6Gradually add the flour mixture to the yolk mixture, mixing on low speed until just incorporated.
7Do not overmix; the batter should be smooth.
8In a separate clean bowl, beat the egg whites with the remaining 1/4 cup sugar on high speed until stiff peaks form, about 4 minutes.
9The whites should be glossy and hold their shape when the beaters are lifted.
10Gently fold one-third of the beaten egg whites into the batter using a spatula until just combined.
11Then fold in the remaining whites carefully, ensuring no white streaks remain, but do not deflate the mixture.
12Divide the batter evenly between the prepared pans and smooth the tops.
13Bake for 22 to 25 minutes, until the cakes are golden brown and a toothpick inserted in the center comes out clean.
14Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
15If making the glaze, whisk together the powdered sugar and orange juice until smooth, then drizzle over the cooled cake.

🔧Equipment

Two 8-inch round cake pans
Mixing bowls
Electric mixer
Zester
Spatula
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 9g💛Saturated Fat: 1.5g❤️Cholesterol: 70mg🧂Sodium: 180mg🌾Total Carbs: 32g🥦Dietary Fiber: 0.5g🍬Sugars: 19g🥩Protein: 4g

📝Notes

For extra orange flavor, add 1 tablespoon of orange liqueur to the batter. Ensure eggs are at room temperature for better volume when whipping.

Watch Video Of How Orange Sponge Cake Works

This orange sponge cake recipe is a true showstopper that never fails to impress my family and friends alike.

Not only is it ridiculously easy to make, but it’s also packed with nutrients from the fresh citrus zest and buttermilk.

You can store any leftover cake at room temperature for up to three days or wrap it tightly in plastic wrap and freeze for up to two months.

❓ Frequently Asked Questions About Orange Sponge Cake

1. What type of flour should I use in this recipe?

For this orange sponge cake recipe, I recommend using all-purpose flour that’s finely milled and has a low protein content. This will help the cake to be tender and light.

2. Can I substitute the orange zest with lemon zest?

While you can use lemon zest as a substitute, it will change the flavor profile of the cake significantly. If you want to try something different, go for it! Just keep in mind that lemon and orange have distinct citrus flavors.

3. Why do I need to use buttermilk in this recipe?

The acidity in buttermilk helps to react with the baking soda and creates a light and fluffy texture in the cake.

4. Can I make this cake ahead of time?

You can make the batter ahead of time and store it in an airtight container in the refrigerator for up to 24 hours.

5. How do I prevent the cake from becoming too dense?

To ensure your cake remains light and airy, don’t overmix the batter after adding the flour mixture.

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