Orange-Glazed Sponge Cake Recipe

Orange-Glazed Sponge Cake Recipe


6 eggs, room temperature, separated

1-1/4 cups sugar, divided

1/3 cup orange juice

2 tablespoons grated orange peel

1-3/4 cups all-purpose flour

1/2 teaspoon salt


1 cup water

1/2 unpeeled orange, finely chopped

1/4 cup sugar

1/2 cup confectioners’ sugar

1 tablespoon butter

How to make it

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 peel. 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 near 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.
Yield: 10 servings.