Layered Orange Sponge Cake
Total TimePrep: 30 min. Bake: 45 min. + cooling
My Mother made this every spring and for special occasions. It is a lovely, light, and flavorful cake. She did not use pecans however, as my father preferred it without. I have the recipe now, and have shared with my sons, who both bake. As a family favorite, my granddaughters will be making it next!
The cake came out real good, and I will make again. I did add food coloring to make the cake more orange. The only problem I had was in beating the egg whites. This took at least 14 to 15 minutes, after 8 minutes I started to throw the whites out and start again, they wouldn't hold a peak. They are like whipping cream stiffening up all at once. CatMurphy I think your problem with the cake falling out of the pan was your oven wasn't hot enough when cooking . When a oven isn't hot enough meringue will shrink when cooked. I hope this helps you. ( COOKS MAKE SURE THE CAKE IS ON THE BOTTOM RACK, AND DON'T OPEN OVEN DOOR UNTIL THE CAKE COOKED. I LEARNED THIS THE HARD WAY . THE FIRST TIME I COOKED THIS RECIPE I OPENED THE DOOR OF THE OVEN AND MY CAKE FELL FLAT).
I would suggest that you read about making sponge cakes prior to attempting this, because there are tips on success. My cake, while the batter was light and fluffy, didn't rise to the volume that I had expected and it literally fell out of the pan, while cooling. I'm not a novice baker. Was it my oven? The end result looked like the picture. The orange flavor was nice and bright and the frosting had almost an orange marmalade flavor to it. The pecans added a nice crunch, although I thought 1 whole cup was too much. This cake was time consuming.