Orange Sponge Cake
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
  • Cake:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 eggs, at room temperature, separated
  • 1 cup sugar
  • ½ cup orange juice, fresh squeezed or your favorite brand
  • 2 tablespoons orange zest (2 large naval oranges)
  • Fruit topping:
  • 2 oranges
  • 1 quart strawberries
  • 2 tablespoons Grand Marnier
  • 2 tablespoons confectioners sugar
  1. For the cake:
  2. Preheat oven to 325°. Set aside a 10" tube pan, preferably with feet. If using a tube pan without a removable bottom, line the bottom with parchment paper.
  3. Whisk the flour, baking powder and salt together in a small bowl. Set aside.
  4. Place the egg yolks and sugar in a large mixing bowl fitted with the whisk attachment. Beat until thick and light, about 3 minutes, scraping the bowl down once.
  5. While the mixer is on low speed, add the orange juice. Scrape down the bowl and mix on low speed until blended. Add the dry ingredients and mix on low speed just until incorporated, then increase the speed to medium until blended. Add the orange zest. Mix on low speed for 20 seconds more. Finish blending by hand, using a rubber spatula.
  6. In a clean dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in 3 additions. Fold only until the whites are incorporated.
  7. Pour into the tube pan and bake in 325° oven for 45 minutes. Remove from the oven and invert pan to cool completely. If the pan has feet on it, invert directly onto a counter to cool. If the pan does not have the feet then place it upside down onto a tall bottle so that air circulates under it.
  8. For the fruit topping:
  9. Slice the oranges into sections, without the skin or pith. Wash, dry and slice the strawberries. Combine them with the Grand Marnier and confectioners sugar and macerate the fruit for at least an hour.
  10. Once the cake is cool, use a small metal spatula to scrape around the edge of the cake. Remove the tube from the pan. Use a cake tester or other small tool to loosen the cake from the inner side of the tube and a small metal spatula under the cake. Turn onto a cake round, covered with plastic wrap, and then flip right side up onto a cake plate.
  11. Cut the cake with a serrated knife, angel food knife or two forks. Top the slices with the fruit.
  12. Betsy's tidbits:
  13. The Orange Sponge Cake may be dusted with confectioners sugar.
  14. If a glaze is desired, mix confectioners sugar and freshly squeezed orange juice until it reaches a thick pouring consistency. Drizzle over the cooled cake.
  15. Any fruits may be mixed with the oranges. I prefer the color combination of orange and red, but don’t shy away from the fruits you love if they are not red.
Recipe by Desserts Required at