Orange Sponge Cake

Orange Sponge Cake


This orange sponge cake is fluffy, delicious, moist and light. The delicate orange flavor is subtle and not at all overpowering.

If you are looking for a simple, quick treat that tastes heavenly every single time, then this is your go-to recipe. This citrusy and fluffy cake is perfect for tea time, breakfast or as a simple dessert to bring with you for potlucks and picnics.


  • 1 1/3 cups cake flour
  • 6 large eggs, yolks and egg-whites separated
  • 1 ½ cups sugar, divided
  • 3 teaspoons grated orange zest
  • ½ cup orange juice
  • ¾ teaspoon cream of tartar
  • ¼ teaspoon salt


  1. Preheat the oven to 325°F.
  2. Place the egg whites in a large bowl and allow to stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice and set aside.
  3. In a separate bowl, beat the egg yolks on high speed for 5 minutes until thick and lemon-colored.
  4. Gradually beat in 2/3 cup sugar into the yolks, then add orange juice and zest and beat 3 minutes longer. Then gradually add in the flour mixture and mix well.
  5. Add cream of tartar to the egg whites and beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Then using a spatula, fold into batter.
  6. Gently spoon into a prepared 10-in. tube pan and bake on the lowest oven rack for 45-55 minutes or until the cake springs back when lightly touched. Then immediately invert pan and cool completely, for about an hour before transferring to a serving plate.
  7. Serve and enjoy.