Orange Sponge Tube Cake
Brighten up any occasion with this light and fluffy Orange Sponge Tube Cake, a citrus-infused delight that's as stunning as it is delicious. Made with fresh orange juice and aromatic zest, this cake offers a natural burst of flavor complemented by its signature airy texture, created by folding whipped egg whites into the batter for perfect lift. Baked in a tube pan and cooled upside down to retain its height, this golden-hued dessert is as visually striking as it is tender. Whether dusted with a delicate layer of powdered sugar or served plain, it’s an irresistibly moist and zesty treat that’s ideal for brunch, teatime, or any festive gathering. Ready in just over an hour and yielding 12 servings, this orange chiffon cake recipe is a must-try for citrus lovers seeking a show-stopping dessert.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 6 units large eggs, separated
- 0.5 cups orange juice
- 0.25 cups vegetable oil
- 1 tablespoon orange zest
- 0.5 teaspoons cream of tartar
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (165°C). Do not grease the tube pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the egg yolks, orange juice, vegetable oil, and orange zest. Mix until smooth.
Create a well in the dry ingredient mixture and pour in the wet ingredients. Stir until just combined. Do not overmix.
In a clean, grease-free bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until stiff peaks form.
Gently fold the beaten egg whites into the batter in three additions. Use a spatula to fold, ensuring you do not deflate the egg whites.
Pour the batter into the ungreased tube pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until the top of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and immediately invert it onto a bottle or a cooling rack. Allow the cake to cool completely in this inverted position to maintain its height and fluffiness.
Once cooled, run a knife around the edges of the pan to release the cake. Transfer to a serving plate.
If desired, dust the top of the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 423.8 g | 154% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 277.1 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 214 mg | 16% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
