Orange Zest Sponge Cake

    1 hour 10 minutes

    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.

    92 people made this

    Serves: 12 

    • 3 eggs, separated
    • 1 cup caster sugar
    • 1 tablespoon finely grated orange rind
    • 220g plain flour
    • 2 teaspoons baking powder
    • 6 tablespoons orange juice

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 160 degrees C. Grease and flour 23cm round cake tin.
    2. Beat egg yolks, sugar and orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
    3. In a separate large clean bowl, with a clean wire whisk or electric beater, beat egg whites to stiff peaks, and fold into batter.
    4. Pour batter into prepared pan and bake for 50 to 60 minutes.

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    Reviews in English (68)


    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