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-GLAZED SPONGE CAKE
I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- 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 zest. 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 in 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.
Nutrition Facts :
FLUFFY ORANGE SPONGE CAKE
Make and share this Fluffy Orange Sponge Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
- In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
- Gradually add remaining powdered sugar, beating constantly about 4 minutes.
- Stir in orange peel.
- Wash beaters thoroughly.
- In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
- Gently fold yolk mixture into whites.
- Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
- Turn into ungreased 9 inch tube pan.
- Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
- Invert cake in pan, cool thoroughly.
- Remove from pan.
- With a long tined fork, poke holes in top of cake at 1 inch intervals.
- For syrup, in a saucepan combine orange juice and honey.
- Simmer 5 minutes.
- Remove from heat, stir in almond extract.
- Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
- Chill, if desired.
LAYERED ORANGE SPONGE CAKE
This recipe's been handed down in my family for 40 years, from a relative who was a French baker. It's light, delicate and delicious, just like a great cake should be. -Joyce Speerbrecher, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour twice., In another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in orange juice and orange zest. Fold in flour., Add salt and cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining 2/3 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours., Meanwhile, in a large heavy saucepan, mix sugar and flour. Whisk in orange juice and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl. Cool 30 minutes. Press plastic wrap onto surface of orange mixture; refrigerate until cold., In a large bowl, beat cream until soft peaks form; fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving.
Nutrition Facts : Calories 518 calories, Fat 26g fat (11g saturated fat), Cholesterol 231mg cholesterol, Sodium 172mg sodium, Carbohydrate 65g carbohydrate (50g sugars, Fiber 2g fiber), Protein 9g protein.
STICKY CITRUS SPONGE CAKE
A great dessert to feed a crowd at the end of a Sunday lunch - it's like a baked version of a steamed syrup sponge
Provided by Sara Buenfeld
Categories Dessert, Treat
Time 1h10m
Yield Cuts into 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
- Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn't have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
- Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
- Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.
Nutrition Facts : Calories 442 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.73 milligram of sodium
STICKY ORANGE SPONGE CAKE
Another winning recipe from BBC Good Food. Don't use a cake pan with a removable bottom or else all the syrup will leak out!
Provided by Irmgard
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees F and grease a 10" or 11" cake tin.
- Finely grate the zest from two of the oranges into a large bowl.
- Cut the peel and pith from all of the oranges with a serrated knife, and slice quite thickly.
- Drizzle the golden syrup on the bottom of the cake tin.
- Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
- Put all of the remaining ingredients into the bowl with the orange zest and chopped orange.
- Beat with an electric hand mixer until smooth.
- Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
- Bake for 45 to 50 minutes until firm when pressed.
- Allow to settle for 5 minutes before turning out.
- Drizzle with additional golden syrup if you like and serve with custard or ice cream.
Nutrition Facts : Calories 444.5, Fat 23.9, SaturatedFat 11.3, Cholesterol 117.1, Sodium 472.3, Carbohydrate 53.2, Fiber 3.2, Sugar 28.3, Protein 7.6
More about "sticky orange sponge cake recipes"
HIDDEN DARK CHOCOLATE & ORANGE CAKE RECIPE - COOK …
From cookbakeeat.com
RECIPE: STICKY ORANGE MARMALADE LOAF CAKE {VEG}
From fussfreeflavours.com
DONNA HAY'S STICKY ORANGE AND VANILLA UPSIDE-DOWN CAKE …
From lovefood.com
STICKY ORANGE POTATO CAKE RECIPE - LOVEFOOD.COM
From lovefood.com
CHOCOLATE ORANGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
STICKY ORANGE CAKE RECIPE | BRITISH RECIPES | UNCUT RECIPES
From uncutrecipes.com
Servings 6Calories 350 per servingTotal Time 1 hr
- - Place in a large mixing bowl: Flour, Sugar, Butter, Milk, Eggs and Orange Rind, and whisk until all ingredients are well combined.
- - Pour the Mixture into the pre-greased cake mould and bake for about 45 mins, or until risen and golden.
PRISCILLA'S ORANGE SPONGE CAKE - CRAFTYBAKING
From craftybaking.com
MINI ORANGE SPONGE CAKE RECIPE - BAKING MAD
From bakingmad.com
STICKY VEGAN ORANGE CAKE | THE VEG SPACE
From thevegspace.co.uk
STICKY ORANGE AND GINGER CAKE — CREATE WELLBEING
From createwellbeingltd.com
MRS DARLINGTON'S STICKY ORANGE MARMALADE CAKE | TASTE CHESHIRE
From tastecheshire.com
MRS DARLINGTON’S STICKY ORANGE MARMALADE CAKE
From mrsdarlingtons.com
HOW TO COOK THE PERFECT STICKY ORANGE CAKE | FOOD - THE …
From theguardian.com
STICKY ORANGE AND ALMOND CAKES {GF} « WENDY'S PLACE
From wendyellenthomas.com
STICKY ORANGE CAKE | EASY PICTURE RECIPES - KITCHEN MASON
From kitchenmason.com
STICKY ORANGE SPONGE CAKE (KITCHENPC)
From kitchenpc.com
ERROR - MASTERCOOK
From mastercook.com
ORANGE SPONGE LOAF CAKE - UNCOMMONLY DELICIOUS
From uncommonlydelicious.com
STICKY ORANGE TRAYBAKE - TIFFIN AND TEA
From tiffinandteaofficial.com
RECIPE STICKY ORANGE CAKE WITH MARMALADE GLAZE
From willystreet.coop
STICKY ORANGE CAKE RECIPE - COOK.ME RECIPES
From cook.me
STICKY ORANGE SPONGE CAKE
From pinterest.com
THE GREAT BRITISH BAKE OFF AND A STICKY ORANGE MARMALADE CAKE
From theenglishkitchen.co
GRANDMA'S ORANGE SPONGE CAKE WITH COCONUT WHIPPED CREAM
From inspiringkitchen.com
STICKY ORANGE CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
ORANGE CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ORANGE SPONGE CAKE WITH CANDIED ORANGE SLICES
From arisecakecreations.com
SICILIAN WHOLE ORANGE CAKE - CHRISTINA'S CUCINA
From christinascucina.com
STICKY ORANGE CAKE – THE TROPICAL TREAT
From thetropicaltreat.com
ORANGE MARMALADE CAKE - SOMETHING SWEET SOMETHING SAVOURY
From somethingsweetsomethingsavoury.com
ORANGE SPONGE CAKE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
STICKY ORANGE AND ALMOND CAKE WITH ORANGES AND DATES IN SYRUP
From goodhousekeeping.com
UPSIDE-DOWN STICKY ORANGE SPONGE CAKE(ADAPTED)
From recipecommunity.com.au
STICKY CHOCOLATE AND ORANGE CAKE BY PHIL VICKERY - RSPCA ASSURED
From rspcaassured.org.uk
STICKY ORANGE AND VANILLA UPSIDE DOWN CAKE - BIGOVEN.COM
From bigoven.com
STICKY CHOCOLATE & ORANGE CAKE | SIDOLI DESSERTS | STICKY ORANGE …
From pinterest.com
STICKY ORANGE MARMALADE CAKE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
SPICED WHOLE ORANGE CAKE WITH ORANGE MASCARPONE ICING RECIPE
From bbc.co.uk
AMAZING EASY ORANGE CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
STICKY ORANGE BANANA BREAD - NOURISHING AMY
From nourishingamy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love