This Orange Sponge Cake is made with freshly squeezed orange juice and grated orange zest, it has a very rich and nice orange fragrant. This recipe uses separated-egg method, the sponge cake is fluffier and more spongy.

Orange Sponge Cake is great to be used for making birthday cake, it is also great to be served on its own.

Check out other popular sponge cake recipes from us: Pandan Sponge Cake, Vanilla Sponge Cake, Chocolate Sponge Cake, Coffee Sponge Cake

CHINESE VERSION: 香橙海绵蛋糕

Orange Sponge Cake no artificial flavor
 

Orange Sponge Cake | MyKitchen101en

Ingredients for Orange Sponge Cake:

Ingredients for batter:

  • 4 egg yolks (grade A/size: L, room temperature)
  • 50 g fine sugar
  • ⅛ tsp fine salt
  • 50 g corn oil (or other vegetable oil)
  • 70 ml freshly squeezed orange juice
  • grated orange zest of 4 oranges
  • 120 g cake flour
  • 1 tsp baking powder
  • ⅛ tsp baking soda

Ingredients for meringue:

  • 4 egg whites (grade A/size: L, room temperature)
  • ¼ tsp cream of tartar
  • 60 g fine sugar

Directions:

1 Grease and line 9-inch (23-cm) round baking pan with parchment paper.

Orange Sponge Cake no artificial flavor
 

2 Preheat oven to 160°C/320°F (you may add in a tray of water, about 2 cups, to increase the humidity, which helps cake bake evenly).

Orange Sponge Cake no artificial flavor

3 For meringue: Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white. When the meringue begins to look glossy, stop and check after beating for every 10 seconds, stop when it has reached the stiff peaks, do not over whip.)

Orange Sponge Cake no artificial flavor
 

4 Combine egg yolks, sugar and salt, beat until thick. Add in corn oil, beat until combined. Add in grated orange zest and orange juice, mix until well blended. (Reminder: Wash the skin of oranges thoroughly before grating the zest. Mix 1 part of distilled vinegar and 3 parts of water in a plastic basin, soak the oranges for 20 minutes. Gently brush using a clean fishnet washer or dishwasher brush, then rinse thoroughly with running water. )

Orange Sponge Cake no artificial flavor

5 Sift together cake flour, baking powder and baking soda. Sift again into egg yolk mixture, mix until combined.

Orange Sponge Cake no artificial flavor

6 Add meringue to batter in 3 batches, mix gently using a balloon whisk.

Orange Sponge Cake no artificial flavor

7 Fold gently until well mixed using spatula, then tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)

Orange Sponge Cake no artificial flavor

8 Pour batter into baking pan, tap baking pan again for a few times.

Orange Sponge Cake no artificial flavor

9 Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. Do not open the oven door during the first 30 minutes of baking or the cake might collapse when out of oven.)

Orange Sponge Cake no artificial flavor

10 Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).

Orange Sponge Cake no artificial flavor

11 Unmould Orange Sponge Cake and set aside on wire rack until completely cooled.

Orange Sponge Cake no artificial flavor
Orange Sponge Cake no artificial flavor

Orange Sponge Cake no artificial flavor

Orange Sponge Cake

This Orange Sponge Cake is made with freshly squeezed orange juice and grated orange zest, it has a very rich and nice orange fragrant. This recipe uses separated-egg method, the sponge cake is fluffier and more spongy.
5 from 3 votes

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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Cake
Cuisine Baking
Servings 12 servings
Calories 136 kcal

Equipment

  • 1 9-inch (23-cm) round baking pan

Ingredients
  

Ingredients for Orange Sponge Cake:

  • 4 egg yolks grade A/size: L, room temperature
  • 50 g fine sugar
  • tsp fine salt
  • 50 g corn oil or other vegetable oil
  • 70 ml freshly squeezed orange juice
  • grated orange zest of 4 oranges
  • 120 g cake flour
  • 1 tsp baking powder
  • tsp baking soda

Ingredients for meringue:

  • 4 egg whites grade A/size: L, room temperature
  • ¼ tsp cream of tartar
  • 60 g fine sugar

Instructions
 

  • Grease and line 9-inch (23-cm) round baking pan with parchment paper.
    Orange Sponge Cake no artificial flavor
  • Preheat oven to 160°C/320°F (you may add in a tray of water, about 2 cups, to increase the humidity, which helps cake bake evenly).
    Orange Sponge Cake no artificial flavor
  • For meringue: Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold).
    Orange Sponge Cake no artificial flavor
  • Combine egg yolks, sugar and salt, beat until thick. Add in corn oil, beat until combined. Add in grated orange zest and orange juice, mix until well blended.
    Orange Sponge Cake no artificial flavor
  • Sift together cake flour, baking powder and baking soda. Sift again into egg yolk mixture, mix until combined.
    Orange Sponge Cake no artificial flavor
  • Add meringue to batter in 3 batches, mix gently using a balloon whisk.
    Orange Sponge Cake no artificial flavor
  • Fold gently until well mixed using spatula, then tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
    Orange Sponge Cake no artificial flavor
  • Pour batter into baking pan, tap baking pan again for a few times.
    Orange Sponge Cake no artificial flavor
  • Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean).
    Orange Sponge Cake no artificial flavor
  • Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).
    Orange Sponge Cake no artificial flavor
  • Unmould Orange Sponge Cake and set aside on wire rack until completely cooled.
    Orange Sponge Cake no artificial flavor

Video

Notes

Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white. When the meringue begins to look glossy, stop and check after beating for every 10 seconds, stop when it has reached the stiff peaks, do not over whip.)
Wash the skin of oranges thoroughly before grating the zest. Mix 1 part of distilled vinegar and 3 parts of water in a plastic basin, soak the oranges for 20 minutes. Gently brush using a clean fishnet washer or dishwasher brush, then rinse thoroughly with running water. 
The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. Do not open the oven door during the first 30 minutes of baking or the cake might collapse when out of oven.

Nutrition (per serving)

Calories: 136kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 65mgSodium: 91mgPotassium: 56mgFiber: 0.3gSugar: 10gVitamin A: 100IUVitamin C: 3mgCalcium: 31mgIron: 0.3mg
Keyword orange sponge cake, sponge cake
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