Sticky Orange Sponge Cake Recipes

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ORANGE SPONGE CAKE



Orange Sponge Cake image

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

3 eggs
1 cup white sugar
1 tablespoon orange zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
6 tablespoons orange juice

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



Orange-Glazed Sponge Cake image

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

6 large eggs, room temperature, separated
1-1/4 cups sugar, divided
1/3 cup orange juice
2 tablespoons grated orange zest
1-3/4 cups all-purpose flour
1/2 teaspoon salt
ORANGE GLAZE:
1 cup water
1/2 unpeeled orange, finely chopped
1/4 cup sugar
1/2 cup confectioners' sugar
1 tablespoon butter

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



Fluffy Orange Sponge Cake image

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

1 cup sifted cake flour
1 1/4 cups sifted powdered sugar
5 egg yolks
1 tablespoon finely shredded orange rind
5 egg whites
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1 cup orange juice
1 tablespoon honey
1/2 teaspoon almond extract

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



Layered Orange Sponge Cake image

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

8 large eggs, separated
1 cup plus 2 tablespoons all-purpose flour
2/3 cup plus 2/3 cup sugar, divided
1/2 cup orange juice
3 tablespoons grated orange zest
1/2 teaspoon salt
1/4 teaspoon cream of tartar
FROSTING:
1-1/2 cups sugar
6 tablespoons all-purpose flour
2/3 cup orange juice
3 tablespoons grated orange zest
2 large eggs
2 cups heavy whipping cream
1 cup chopped pecans

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



Sticky citrus sponge cake image

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

4 medium oranges
6 tbsp golden syrup , plus extra to serve, optional
200g butter , at room temperature, plus extra for greasing
200g soft brown sugar
200g self-raising flour
1 tsp baking powder
100g ground almond
4 large eggs

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



Sticky Orange Sponge Cake image

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

4 medium oranges
6 tablespoons golden syrup
7 ounces butter, at room temperature
7 ounces brown sugar
7 ounces self-raising flour
1 teaspoon baking powder
4 ounces ground almonds
4 eggs

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

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