Sunny Sponge Cake

This golden cake has a light texture and mild orange flavor that makes it a pleasant ending to most any meal. The spongy interior is moist, tender and flecked with bits of orange peel.

Sunny Sponge Cake


  • 3 egg yolks
  • 1 cup sugar, divided
  • 2 teaspoons hot water
  • 1/2 cup orange juice, warmed
  • 1 1/4 teaspoons vanilla extract
  • 3/4 teaspoon grated orange peel
  • 1/4 teaspoon grated lemon peel
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 egg whites
  • 3/4 cup reduced-fat frozen whipped topping


1 In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and lemon-colored. Blend in the orange juice, vanilla and orange and lemon peels. Sift together the flour, baking powder and salt; add to egg yolk mixture.

2 In another mixing bowl, beat the egg whites until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the egg whites into the batter; fold in remaining whites.

3 Spoon into an ungreased 10-inch tube pan. Bake at 350 degrees for 20 – 25 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Cut into slices; serve with whipped topping.


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