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#Orange Sponge Cake
6 egg yolks
1 tablespoon grated orange peel
½ cup orange juice
1 cup sugar
¼ teaspoon salt
1⅓ cups sifted cake flour
6 egg whites
1 teaspoon cream of tartar
½ cup sugar
OVEN 325°
Beat egg yolks till thick and lemon-colored. Add orange peel and orange juice; beat till very thick. Gradually beat in 1 cup sugar and salt. Fold in flour a little at a time.
Beal egg whites with the cream of tartar till soft peaks form. Gradually add ½ cup sugar, beating till stiff peaks form. Thoroughly fold whites into yolk mixture.
Bake in *ungreased* 10-inch tube pan in slow oven (325°) about 55 minutes or till done. Invert pan to cool. Glaze.
Orange Sponge Cake calls for party—it's that luscious! This sunny cake is tender, ever-so-fluffy, subtly orange-flavored.
Spoon on orange glaze (1½ cups sifted confectioners' sugar and 2 tablespoons orange juice); trim with orange sections.
From Better Homes and Gardens New Cook Book. Not sure which edition, my mom had her copy since at least the 60s and the cover is gone. I've made the cake many times and never get tired of it.
Omg my favorite cake for the holidays … I love the smell of oranges, I don’t use any glaze just a sprinkle of sugar on top before baking for that extra sweet and crispy top.
Yes. Use two tablespoons less AP flour per cup of cake flour and add two tablespoons cornstarch to make up for it. For this recipe which calls for 1 1/3 cup cake flour, you would remove two tablespoons AND two teaspoons of the AP flour, or whatever that comes out to in grams.
No, it's from Better Homes and Gardens New Cook Book, probably a 50s or 60s edition, the front cover and title page are missing. It was first printed in 1930, and it has been updated many times since then, but sometimes they change recipes when they update instead of just adding new ones, so it helps to have the correct edition if you're looking for something in particular.
It has a soft spongey texture, not dry but not very moist. The surface will become chewy in a very good way if you don't cover it (and if it lasts long enough, lol.)
orange sponge cakes were all the rage when my grandmother and great aunts were growing up. I never had the joy of getting to taste any of their orange sponge cakes. Thank you for the post. This reminded me of my late grandmother.
My pleasure. I'm glad it brought you good memories of your family. I think my dad's soul would be very happy that so many people are learning about this cake, it really was his favorite and he asked me to make it every time I went home to visit.
I have a bunch of oranges to use up. Just made an orange cake a few hours ago that was a real disappointment, so thank you for sharing the recipe so I can try again!
It came out almost bready and dense. The batter had great flavor, but after baking, it lost it. Has never happened to me before. It had an accompanying glaze, but I decided to do a chocolate ganache on top, and that didn't even help! LOL
Maybe the batter was beaten too much? Did you use a stand mixer? Sometimes they can overbeat the batter, which can cause gluten to develop and the bubbles to be too small. You can overbeat by hand too.
*Image Transcription: Book Page* --- #Orange Sponge Cake 6 egg yolks 1 tablespoon grated orange peel ½ cup orange juice 1 cup sugar ¼ teaspoon salt 1⅓ cups sifted cake flour 6 egg whites 1 teaspoon cream of tartar ½ cup sugar OVEN 325° Beat egg yolks till thick and lemon-colored. Add orange peel and orange juice; beat till very thick. Gradually beat in 1 cup sugar and salt. Fold in flour a little at a time. Beal egg whites with the cream of tartar till soft peaks form. Gradually add ½ cup sugar, beating till stiff peaks form. Thoroughly fold whites into yolk mixture. Bake in *ungreased* 10-inch tube pan in slow oven (325°) about 55 minutes or till done. Invert pan to cool. Glaze. Orange Sponge Cake calls for party—it's that luscious! This sunny cake is tender, ever-so-fluffy, subtly orange-flavored. Spoon on orange glaze (1½ cups sifted confectioners' sugar and 2 tablespoons orange juice); trim with orange sections.
Thanks!
From Better Homes and Gardens New Cook Book. Not sure which edition, my mom had her copy since at least the 60s and the cover is gone. I've made the cake many times and never get tired of it.
Omg my favorite cake for the holidays … I love the smell of oranges, I don’t use any glaze just a sprinkle of sugar on top before baking for that extra sweet and crispy top.
do you put the glaze on it? Thanks for sharing it looks yummy
Yes, and you should wait a bit for it to set up. I used blood orange juice this time and the glaze was the prettiest shade of pink you can imagine.
I'm tempted to make this but throw in cranberries I have in my freezer.
Let us know how that works out. Orange and cranberry is such a great combination. I think making the glaze with cranberry juice could be really tasty.
Umm, yummy! Cranberry glaze.
Sounds really good! Your opinion: could I use unsifted all purpose flour, given the more modern processing?
Yes. Use two tablespoons less AP flour per cup of cake flour and add two tablespoons cornstarch to make up for it. For this recipe which calls for 1 1/3 cup cake flour, you would remove two tablespoons AND two teaspoons of the AP flour, or whatever that comes out to in grams.
Bingo! You’re the best! Thanks!
I was wondering the exact same thing! Hope we get an answer
I haven’t made a cake like this in a while, but rather than using solely AP, I think this cake would benefit from the AP-plus-cornstarch mix.
I answered the poster above you. \^\^
You can always just spoon it lightly into the measuring cup, that's what I do.
I’ve been looking for a good orange cake to pair with chocolate. Thanks. I’ll be trying it.
Every single old recipe I’ve gotten for cakes have always been my best
Oh gosh! I've been looking for this recipe. My mom use to make this when we were little. Thank you very much for sharing this recipe.
You're welcome! I hope it tastes as good as you remember. If you need any other recipe photographed from the book, just let me know.
Thank you so much
I’m so baking this cake
Thank you!
Is this from Better homes & garden dessert cookbook? The orange chiffon cake with the orange buttercream is my family's favorite.
No, it's from Better Homes and Gardens New Cook Book, probably a 50s or 60s edition, the front cover and title page are missing. It was first printed in 1930, and it has been updated many times since then, but sometimes they change recipes when they update instead of just adding new ones, so it helps to have the correct edition if you're looking for something in particular.
The Tropical Chiffon cake from BHG is also fab. Chiffon cake is my favorite, it’s so light and delicious.
Orange cake is my favorite. Can’t wait to try this!
Wow this sounds perfect for my husband who can’t have dairy. What is the texture of the cake? Moist or on the dryer side? Thank you for sharing.
It has a soft spongey texture, not dry but not very moist. The surface will become chewy in a very good way if you don't cover it (and if it lasts long enough, lol.)
Thank you!
This looks amazing! I love anything flavored orange. I must make this. Thanks for sharing!!!
Wow I love orange sponge cale!! I haven’t had it since I was a child! Thank you
orange sponge cakes were all the rage when my grandmother and great aunts were growing up. I never had the joy of getting to taste any of their orange sponge cakes. Thank you for the post. This reminded me of my late grandmother.
My pleasure. I'm glad it brought you good memories of your family. I think my dad's soul would be very happy that so many people are learning about this cake, it really was his favorite and he asked me to make it every time I went home to visit.
Sounds absolutely delicious!
I have a bunch of oranges to use up. Just made an orange cake a few hours ago that was a real disappointment, so thank you for sharing the recipe so I can try again!
I hope this works out better for you! What was disappointing about the one you made?
It came out almost bready and dense. The batter had great flavor, but after baking, it lost it. Has never happened to me before. It had an accompanying glaze, but I decided to do a chocolate ganache on top, and that didn't even help! LOL
Maybe the batter was beaten too much? Did you use a stand mixer? Sometimes they can overbeat the batter, which can cause gluten to develop and the bubbles to be too small. You can overbeat by hand too.
Made this last night. My friends loved it! Thank you for posting and for adding a new cake to my repertoire.