ORANGE SPONGE CAKE
This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 317 calories, Fat 8g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 121mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 0 fiber), Protein 4g protein.
ORANGE SPONGE TUBE CAKE
This is a favorite from a very old Better Homes and Gardens book. I use it to make my Orange Icebox Cake (recipe 75433).
Provided by CCLady
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 9
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.
FLUFFY ORANGE SPONGE CAKE
Make and share this Fluffy Orange Sponge Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
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
Why not try this citrus cake on a very hot summer day?
Provided by Jackie Lim
Categories Desserts Cakes Sponge Cake Recipes
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 29.8 g, Cholesterol 46.5 mg, Fat 1.4 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 99.2 mg, Sugar 17.4 g
ORANGE-GLAZED SPONGE CAKE
I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
ORANGE SPONGE CAKE ROLL
This recipe looks hard, but it isn't. People will think you spent hours working on this pretty melt-in-your-mouth sponge cake. -Michelle Smith, Sykesville, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
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.,
Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 89mg sodium, Carbohydrate 46g carbohydrate, Fiber 0 fiber), Protein 5g protein.
ORANGE SPONGE CAKE
This is from my grandmother's recipe box given to me over 20 years ago. Most of the recipes are VERY OLD and the directions show it, but she was an excellent cook, so they are worth figuring out!
Provided by Karen..
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
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)
Nutrition Facts : Calories 133.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 96.7, Carbohydrate 27.7, Fiber 0.3, Sugar 19.1, Protein 2.8
LAYERED ORANGE SPONGE CAKE
This recipe's been handed down in my family for 40 years, from a relative who was a French baker. It's light, delicate and delicious, just like a great cake should be. -Joyce Speerbrecher, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 518 calories, Fat 26g fat (11g saturated fat), Cholesterol 231mg cholesterol, Sodium 172mg sodium, Carbohydrate 65g carbohydrate (50g sugars, Fiber 2g fiber), Protein 9g protein.
More about "orange sponge tube cake recipes"
ORANGE SPONGE CAKE | RICH & MOIST ITALIAN CAKE WITH …
From youtube.com
Author Fruity BakesViews 428
ORANGE SPONGE CAKE - DESSERTS REQUIRED
From dessertsrequired.com
ORANGE SPONGE CAKE RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
WHOLE ORANGE CAKE - RIND AND ALL! | RECIPETIN EATS
From recipetineats.com
MOM'S AMAZING ORANGE CAKE (EASY!) - PRETTY. SIMPLE.
From prettysimplesweet.com
ORANGE SPONGE CAKE - VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
EASY ORANGE CAKE RECIPE - THE DINNER BITE
From thedinnerbite.com
ORANGE CAKE (EASY 1-BOWL RECIPE) - THE CLEVER MEAL
From theclevermeal.com
ORANGE CAKE RECIPE (5 INGREDIENTS) - THE BIG MAN'S WORLD
From thebigmansworld.com
HONEY CAKE RECIPE - COOKING CLASSY
From cookingclassy.com
ORANGE SPONGE CAKE | ORANGE CAKE | SPONGE CAKE RECIPE
From youtube.com
AMAZING ORANGE CAKE RECIPE/ ORANGE CAKE/ORANGE SPONGE CAKE/
From youtube.com
SUPER EASY ORANGE SPONGE CAKE RECIPE - YOUTUBE
From youtube.com
EASY SPONGE CAKE RECIPE | COOKIES AND CUPS
From cookiesandcups.com
AMAZING ORANGE CAKE RECIPE | QUICK AND EASY! - YOUTUBE
From youtube.com
ORANGE SPONGE CAKE|APRON - YOUTUBE
From youtube.com
BEST ORANGE CAKE RECIPE | ORANGE SPONGE CAKE - K'S CUISINE
From kscuisine.com
TEACAKE RECIPE WITH CARAMEL TOPPING BY WARDOO FOOD RECIPES
From youtube.com
THE FASTEST ORANGE SPONGE CAKE RECIPE - YOUTUBE
From youtube.com
#weeknight #time-to-make #course #main-ingredient #preparation #healthy #desserts #eggs-dairy #fruit #low-fat #cakes #eggs #dietary #low-sodium #low-in-something #citrus #oranges #equipment #small-appliance #mixer #number-of-servings #4-hours-or-less
You'll also love