** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add peel and juice. Beat until very thick. Gradually beat in 1 cup of sugar and the salt.
3. Carefully fold in flour. Beat egg whites until foamy; add cream of tartar; beat until soft peaks form.
4. Thoroughly fold whites into yolk mixture. Bake in ungreased 10-inch tube pan at 325 degrees about 55 minutes or until done.
5. Invert pan; cool and frost. Cream butter; gradually add about half the sugar, blending well.
6. Beat in vanilla. Gradually beat in remaining sugar.
7. Add enough orange juice to make of spreading consistency.
Comments on Orange Sponge Cake Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.