Worlds Best Orange and Lemon Sponge Cake




6 eggs (room temperature)
1 cup sugar
1 cup all purpose flour, sifted
4 tbsp. grated orange peel, about
2 tbsp. grated lemon peel
2 tsp. vanilla


In the large bowl of an electric mixer, beat eggs and sugar at high speed for about 10 minutes or until eggs have tripled in volume and are light and frothy.

On low speed, beat in flour only until blended. Fold in orange, lemon and vanilla. Pour batter into an ungreased 10 inch tube pan and bake in a 350 F. oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean. Do not over-bake. Remove from the oven, INVERT, and allow to cool. (If your tube pan does not have the three little legs for inverting, you must invert cake over the neck of a large size soda bottle.)

When cool, remove from pan and serve with fresh sliced strawberries and whipped cream. It can also be served with a faint sprinkling of sifted powdered sugar. Serves 10.

NOTE: DO NOT Under-beat the eggs or cake will lose volume. If your mixer does not have a very low and gentle setting, then fold in the flour by hand.

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Author's Comments

This is my very favorite sponge cake. It has a marvelous taste and texture, but also, because it is amazingly easy to prepare. This cake is a base for many desserts and is a great recipe for your repertoire.

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