Best My Moms Orange Sponge Cake Recipes
ORANGE CAKE
This recipe yields 2 loaves or as my mom used to make it - one bundt cake. I find that it's not easy to remove the cake from the bundt pan because it's a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.
Provided by judith
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
- In a medium bowl whisk together flour and baking powder. Set aside.
- In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
- Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
- Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge
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 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.
MY MOMS ORANGE SPONGE CAKE
While searching through some old cookbooks the other day, I found this paper book that had red poppy's on it and a yellow butterfly done in crayon. Thinking this was something my kids made me and I forgot about I opened it, to my surprise it was a cookbook I made in the 4th grade for Mother's Day for my Mom. I decided to post her...
Provided by Linda Smith
Categories Cakes
Time 1h35m
Number Of Ingredients 12
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.
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