Best 7 My Moms Orange Sponge Cake Recipes

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 SPONGE CAKE WITH WHIPPED CREAM

Steps:

• Separate 5 eggs, adding the yolks to a large bowl (use a stand mixer bowl if you have one) and adding the whites to a large stainless mixing bowl. (To prevent any goofs, it helps to first use two small bowls, adding one egg white at a time to one, and one yolk at a time to the other, then pouring those into your larger bowls as you go. If you get any yolk in your egg white, you can start over with another egg.) Wash your hands after touching raw eggs.
• Preheat the oven to 325 degrees F. Grease and flour two, 9-inch, round cake pans.
• Rinse an orange and dry it. Grate 1 tablespoon of orange zest and set it aside. Squeeze two tablespoons of orange juice and add them to your bowl with the egg yolks. Add 1/2 cup confectioners sugar, the lemon extract, and salt to your egg yolks. Beat the egg yolk mixture for 10 minutes on medium-high speed, until it is very thick and lemon-colored. (If you have a stand mixer, use it.)
• If you also have a hand mixer, you can make your meringue while the stand mixer beats the egg yolks. If not, just wait until the egg yolk mixture is done. To make the meringue, using clean beaters, beat the five egg whites and gradually add in the 1/2 cup of granulated sugar, beating well after each addition. Beat until soft, rounded peaks form. (It will take several minutes. The peaks will turn over slightly when the beater is slowly lifted out of the meringue.)
• Gently spread your egg yolk mixture over your beaten egg whites, and gently fold them together, (use an under-and-over motion with your spatula.) Sift your flour into a small bowl (if you have a fine mesh strainer, you can use that to sift). Gradually add the sifted flour to the batter (add 1/4 cup of flour at a time), gently folding in the flour as you go.
• Transfer your cake batter to the two cake pans, distributing it evenly and smoothing the tops with your spatula. Bake for 20-25 minutes on the center rack (they both should fit diagonally), or until a cake tester or toothpick inserted in the center comes out clean. Cool the cake layers by standing them up on a clean towel and letting them lean on a wire rack against your counter's back splash wall. Turn the pans counter-clockwise occasionally, as the cakes pull away from the edges of the pans.
• While the cake layers are cooling, make your filling. Squeeze 3/4 cup of orange juice and whisk it with 1/2 cup granulated sugar and the 1 tablespoon of orange zest. Set that aside.
• Separate two eggs, placing the egg whites in a clean and dry medium, stainless bowl. (You won't need the two egg yolks but can refrigerate them for another use.) Using clean beaters, beat the egg whites until frothy, then gradually add in 1/4 cup granulated sugar, beating well after each addition. Beat the egg whites until stiff peaks (not dry) are formed. (It will take several minutes. The peaks will remain standing when the beater is slowly lifted out of the meringue.) Add the orange juice mixture to the meringue and gently fold it in until you no longer see any liquid.
• When the cake layers have cooled, loosen them from the pans (run a knife around the edges of the pans if you need to). Place a dinner plate over each cake layer and invert one cake layer onto each plate. Carefully turn over each cake layer until the rounded side is up. Gently spread the orange meringue filling over the surface of each cake layer, starting in the center and being careful not to let the filling run over the sides. Try to use an equal amount of filling on each layer. Wash and dry your cake pans and use them to cover each plate. Place the covered cake layers in the refrigerator overnight or for at least 10 hours.
• The next day (or after 10 hours), the filling should mostly be absorbed into the cake layers. Make your whipped cream an hour before serving the cake. In a large, stainless mixing bowl and using clean beaters, beat your cream, confectioners sugar and vanilla. Beat until the mixture forms the consistency of whipped cream.
• To assemble the cake, place one cake layer on your serving dish, with the filling side on top. Gently spread whipped cream over the cake's surface. Place the other cake layer on top, keeping the filling side up. Frost the top and sides of the cake, making swirls if you wish. Decorate with orange slices, if desired.

MOM'S SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
• Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
• Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

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-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.

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.

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.