A basic sponge cake recipe that uses orange zest and orange juice to add a different note. You can serve it on its own or ice it or make trifle.
Altered ingredient amounts. I was a bit disappointed by this recipe. Eating the remains of the batter in the bowl, I was pleased and looked forward to a delicious cake. I doubled the recipe so I would have a layer cake. At 40 minutes, it looked more than done but since it said 50-60 minutes I left it in until 50 when I decided that it could not stay in any longer. They seemed dry when I pulled them out, so I iced the top, put fresh orange slices on, and created a drizzle and put that on. It was good, but definitely could have been removed from the oven at 40 minutes. It was yummy with the frosting, drizzle and fresh orange slices. Wasn't bad for low fat. Thanks Jackie! - 18 Jul 2008
Used different ingredients. AMAZING! I've used this recipe many times over the years! Never failed me. All my friends love it. Also I made it once low cholesterol with all light cream cheese and light soured cream - and it was surprisingly BETTER than the original recipe! My partner said b/c it was lighter and also softer! Also bake it in a water bath! that helps. If you have time - don't open the oven door for 8 hours after baking - that seems to do wonders too! - 18 Jul 2008
A very light cake full of flavour - 18 Jul 2008