Recipe: Orange sponge cake

Recipe: Orange sponge cake
(Francine Orr, Los Angeles Times)

Active work time:

15 minutes


Total preparation time:

1 1/2 hours

Use slices of this to make French toast for breakfast.

1 cup sugar, divided

1/4 cup oil

6 eggs, separated

1/2 cup matzo cake meal

1/2 cup potato starch

1/2 teaspoon salt

1/2 cup orange juice

1/4 cup lemon juice

Grated zest of 1 orange and 1 lemon

Heat the oven to 325 degrees.

Blend 3/4 cup of the sugar and the oil in the bowl of an electric mixer. Add the egg yolks one at a time, beating after each addition. The mixture should be light yellow and fluffy.


Sift the matzo cake meal, potato starch and salt together. Add them to the yolk mixture alternately with the orange juice, lemon juice and orange and lemon zest.

Beat the egg whites in a bowl until soft peaks form; add the remaining 1/4 cup of sugar and beat until stiff enough to hold a peak. Fold the beaten egg whites into the egg yolk mixture. Pour the batter into a 10-inch tube pan.

Bake the cake until it is golden brown, it springs back to the touch, and a toothpick inserted in it comes out dry, 50 to 60 minutes. Remove the cake from the oven; immediately invert the pan and let it cool. Loosen the sides and center of the cake with a sharp knife and unmold it onto a cake plate.

12 servings. Each serving: 191 calories; 129 mg sodium; 103 mg cholesterol; 7 grams fat; 1 gram saturated fat; 30 grams carbohydrates; 4 grams protein; 0.20 gram fiber.