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–+ servings
Orange Sponge Cake
This Orange Sponge Cake recipe captures the bright, citrusy freshness of oranges in a light and airy sponge. A popular cake style from mid-20th-century kitchens, it combines simple ingredients with vibrant orange zest and juice, making it perfect for tea time or a light dessert. The subtle sweetness, delicate texture, and refreshing glaze make it a delightful treat for any occasion, especially in spring and summer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 186 kcal

Ingredients
  

  • 2 eggs
  • 1 cup sugar
  • 1 tbsp orange rind (grated )
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups flour

Glaze (optional):

  • 1/4 cup orange juice
  • powdered sugar (to desired consistency)

Instructions
 

Step 1: Beat Eggs

  • Beat eggs until thick and lemon-colored.

Step 2: Add Sugar

  • Add sugar gradually while continuing to beat.

Step 3: Mix in Flavor

  • Add grated orange rind and orange juice.

Step 4: Combine Dry Ingredients

  • In a separate bowl, mix flour, baking powder, and salt.

Step 5: Blend Ingredients

  • Add flour mixture alternately with water to the egg mixture.
  • Beat until batter is very smooth.

Step 6: Bake

  • Pour batter into a greased pan.
  • Bake at 350°F (175°C) for about 30 minutes or until a toothpick comes out clean.

Step 7: Optional Glaze

  • Combine 1/4 cup orange juice with powdered sugar.
  • Pour over cooled cake.

Tips

  • Add ½ teaspoon vanilla for extra aroma.
  • Fold in whipped egg whites separately for an airier sponge texture.
  • Replace orange juice with lemon juice for a citrus-bright lemon sponge.
  • Top with a simple glaze of powdered sugar + juice (as written) or dust with powdered sugar.
  • Add a thin layer of marmalade between layers if doubling the recipe.
  • Bake in an ungreased tube pan for maximum rise.
  • Serve with fresh berries or whipped cream.
  • Add a pinch of nutmeg for a vintage warm-spice twist.
  • Use cake flour instead of all-purpose for a finer crumb.

Nutrition

Calories: 186kcalCarbohydrates: 42gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 41mgSodium: 81mgPotassium: 54mgFiber: 0.5gSugar: 27gVitamin A: 94IUVitamin C: 10mgCalcium: 67mgIron: 1mg
Keyword citrus, citrus dessert, classic recipes, handwritten recipe, heirloom recipe, orange, orange cake, sponge cake, teatime, vintage, vintage baking
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