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Layered Orange Sponge Cake

This recipe's been handed down in my family for 40 years, from a relative who was a French baker. It's light, delicate and delicious, just like a great cake should be. —Joyce Speerbrecher, Grafton, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 45 min. + cooling
  • Makes
    12 servings

Ingredients

  • 8 large eggs, separated
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2/3 cup plus 2/3 cup sugar, divided
  • 1/2 cup orange juice
  • 3 tablespoons grated orange zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • FROSTING:
  • 1-1/2 cups sugar
  • 6 tablespoons all-purpose flour
  • 2/3 cup orange juice
  • 3 tablespoons grated orange zest
  • 2 large eggs
  • 2 cups heavy whipping cream
  • 1 cup chopped pecans

Directions

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour twice.
  • In another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in orange juice and orange zest. Fold in flour.
  • Add salt and cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining 2/3 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  • Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours.
  • Meanwhile, in a large heavy saucepan, mix sugar and flour. Whisk in orange juice and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl. Cool 30 minutes. Press plastic wrap onto surface of orange mixture; refrigerate until cold.
  • In a large bowl, beat cream until soft peaks form; fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving.
Nutrition Facts
1 slice: 518 calories, 26g fat (11g saturated fat), 231mg cholesterol, 172mg sodium, 65g carbohydrate (50g sugars, 2g fiber), 9g protein.

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