Orange Sponge Cake Recipe

A Light and Fluffy Citrus Delight

Orange sponge cake is a soft, airy dessert infused with fresh orange flavor, making it perfect for any occasion. The zesty aroma and delicate crumb create a balanced sweetness, offering a refreshing alternative to heavier cakes. Whether served plain, dusted with powdered sugar, or layered with cream, this cake is a delightful treat for citrus lovers.

---

Why You’ll Love This Recipe

• Light and airy: Achieves a soft, sponge-like texture without being too dense.
• Naturally flavored: Fresh orange juice and zest give it a bright, citrusy taste.
• Simple ingredients: Uses pantry staples with no artificial additives.
• Versatile: Can be enjoyed on its own, with glaze, or as part of a layered cake.
• Perfect for any occasion: Great for tea time, birthdays, or as an everyday treat.

---

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs, room temperature
• ¾ cup granulated sugar
• ½ cup freshly squeezed orange juice
• ¼ cup vegetable oil or melted butter
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• Powdered sugar for dusting (optional)

---

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking.

2. Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Beat the Eggs and Sugar

Using a hand mixer or stand mixer, beat the eggs and sugar on high speed for about 5 minutes until pale, thick, and fluffy. This step is crucial for achieving the sponge-like texture.

4. Add Wet Ingredients

Gently mix in the orange juice, oil (or melted butter), orange zest, and vanilla extract. Stir until well combined.

5. Fold in the Dry Ingredients

Sift the dry ingredients into the wet mixture and gently fold using a spatula. Be careful not to deflate the batter—use light, folding motions.

6. Bake the Cake

Pour the batter into the prepared cake pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

7. Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, dust with powdered sugar if desired.

---

Variations

• Glazed Orange Cake: Drizzle with an orange glaze made of powdered sugar and fresh orange juice.
• Orange Almond Cake: Add ¼ cup of ground almonds for a nutty twist.
• Chocolate-Orange Sponge Cake: Mix in ¼ cup of mini chocolate chips or drizzle melted chocolate on top.
• Dairy-Free Option: Use coconut oil instead of butter for a dairy-free version.

---

Servings and Timing

• Servings: 8 slices
• Preparation Time: 15 minutes
• Baking Time: 30–35 minutes
• Total Time: 45–50 minutes

---

Storage and Reheating

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days, wrapped tightly.
• Freezer: Freeze individual slices for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm in the microwave for 10–15 seconds if desired.

---

Frequently Asked Questions

How do I ensure my sponge cake stays fluffy?

Beating the eggs and sugar well creates the necessary airiness. Also, gently folding the flour helps maintain the light texture.

Can I use bottled orange juice instead of fresh?

Fresh orange juice is recommended for the best flavor, but bottled juice can work in a pinch.

Can I make this cake without eggs?

Yes, you can substitute eggs with yogurt or a combination of vinegar and baking soda, though the texture will differ.

Why did my sponge cake sink in the middle?

Overmixing the batter, underbaking, or opening the oven too early can cause the cake to sink.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend in a 1:1 ratio.

What can I serve with orange sponge cake?

It pairs well with whipped cream, fresh berries, or a dollop of Greek yogurt.

Can I double the recipe for a larger cake?

Yes, double the ingredients and bake in a 9×13-inch pan, adjusting the baking time accordingly.

How do I prevent my cake from being too dry?

Measure ingredients correctly and avoid overbaking. Adding an extra tablespoon of orange juice can help retain moisture.

Can I use another citrus fruit instead of orange?

Yes, lemon, lime, or grapefruit can be used for a different citrusy twist.

Is this cake suitable for layering?

Yes, slice it into layers and fill with whipped cream, orange curd, or cream cheese frosting.

---

Conclusion

This orange sponge cake is a delightful blend of light texture and vibrant citrus flavor. Whether you enjoy it plain, with a glaze, or as a layered cake, it’s an easy-to-make, refreshing dessert perfect for any occasion. Try this recipe and bring a burst of sunshine to your table!

O

Print