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Sponge Cake

User Rating 1 Star Rating (1 Review)


This sponge cake is flavored with a little orange or lemon zest.


  • 1 1/2 cups egg whites (from about 12 large eggs)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/3 cup sugar
  • 1 1/3 cups sifted flour
  • 2/3 cup egg yolks (about 8 to 9 large eggs)
  • grated rind of 1 orange or 1 teaspoon grated lemon zest
  • confectioners' sugar


Beat egg whites until foamy. Add cream of tartar and the salt; beat until whites begin to hold their shape. Gradually add sugar; beat until mixture is stiff and glossy. Carefully fold sifted flour into egg white mixture. Combine yolks and orange rind; beat until thick and lemon colored. Gradually fold yolk mixture into egg white mixture. Pour into an ungreased 10-inch tube pan and bake at 325° for 1 1/4 hours. Invert on rack until cool. Remove and dust with confectioners; sugar.

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User Reviews

Reviews for this section have been closed.

 1 out of 5
flat and course, Member candylady0923

I have made sponge cakes for many years and try different receipes all the time. This is one that I will not ever make again. The cake did not rise at all and then it just sank. I finished baking it and it was very course and on the dry side. I don't know what happened, but I do know that I will not be making it again.

32 out of 33 people found this helpful.

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