Thursday, November 7, 2019

Orange Sponge Cake with Orange Glaze @LucyBurdette

LUCY BURDETTE: This is a very light but delicious Orange Sponge Cake. It's an excellent cake for summer, but equally good in the fall season! And it could certainly be eaten while reading. I served it with a scoop of raspberry sherbet on the side.


6 large eggs, separated
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cup sugar
2 teaspoons grated orange rind
1/4 cup freshly squeezed orange juice
1/4 cup water
1 1/4 cup flour

For the glaze:

Juice from one orange
2 Tbsp powdered sugar 

How to put it together:

Preheat oven to 325 degrees F.

In large bowl, place the egg whites with the cream of tartar and beat them with an electric mixer until they hold soft peaks. (You can test this by slowly withdrawing the beaters from the eggs. Soft peaks should stand up with the slightest droop at the top.) Next, gradually add 1/2 cup of the sugar, beating until whites are stiff but not dry.

In another large bowl, place separated yolks. Beat them with unwashed beaters until thick. Add remaining sugar, one tablespoon at a time, beating until the yolks are very thick and ivory colored.

To the beaten yolks, add the grated orange rind, orange juice and water, beating until just blended. Beat in flour and salt at a very low speed. Add the beaten egg whites to this mixture, and fold them in with a rubber spatula--gently.

Turn the cake batter into ungreased 10" tube pan. Cut through batter several times with a knife to break up any air bubbles and then smooth the top.

Bake at 325F for fifty minutes to an hour. The top of the cake will appear golden and the cake should spring back when lightly touched.

Invert on wire rack to cool. Loosen cake from sides of pan with spatula. Set on serving plate.

Squeeze a second orange for the juice and stir in 2 tablespoons of powdered sugar. When the cake is completely cool, you may drizzle the glaze over top.

Lucy Burdette (aka Roberta Isleib) has published 17 mysteries, including the latest in the Key West food critic series, A Deadly Feast (Crooked Lane Books, May 2019.) THE KEY LIME CRIME is coming in July 2020, and can be preordered now!

  Read more at You can also find Lucy on Facebookand Instagram.


  1. Mmm, this sounds lovely.

  2. Oh yum. Citrus is good. I wonder how it would work if I substituted Meyer lemons for the oranges? I've got a bunch!

    1. I think Meyer lemons would work beautifully Pat! Call me when it's ready:)

  3. Sound delicious I love angel food cake I want to make yours.

  4. This sounds so good! I remember making a cake similar to this in home ec in high school - eons ago!!

    1. I don't think we ever forget what we made in Home Ec--my recipe was muffins!

  5. I can almost smell the oranges, lol. Thanks for sharing!

  6. Pretty cake and nice promo in Women's World!! XO ~ Daryl