Nutritional Info

Nutrition Facts

Serving Size 1 (208g)

Calories 436
Calories from Fat 175 (40%)
Amount Per Serving %DIV
Total Fat 19.4g 30%
Saturated Fat 3.5g 18%
Monounsaturated Fat 5.7g
Polyunsaturated Fat 10.3g
Trans Fat 0.0g
Cholesterol 68.7mg 23%
Sodium 593.5mg 26%
Potassium 57.1mg 1%
Total Carbohydrate 56.1g 19%
Dietary Fiber 2.2g 9%
Sugars 25.5g
Protein 7.8g 16%

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Honey Orange Sponge Cake

By: Dad43
100% would make this recipe again!
Recipe Description
My mother got this recipe from her friend Corinne in Nova Scotia when I was about 10. I have had this recipe in my family for years and wanted ot share and hope your family gains the same enjoyment my family has.
Prep time
30 min
Cook time
1 hr 15 min
Ready In
1 hr 45 min


Serves Tool

Serves To:USMetric
1 Cup(c)  cake flour
1 Teaspoon(t)  pure orange extract
1 3/4 Cup(c)  all purpose flour
1 Teaspoon(t)  baking powder
1 Teaspoon(t)  baking soda
1 Teaspoon(t)  cinnamon, ground
1 Teaspoon(t)  allspice, ground
1 Teaspoon(t)  ginger, ground
1 Teaspoon(t)  salt
1 Cup(c)  sugar
6   large eggs, separated, at room temperature
1 Cup(c)  corn oil
1 Cup(c)  honey
2 Tablespoon(T)  orange juice
2 Tablespoon(T)  orange liqueur
1   orange zest, grated


Preheat the oven to 325°F.  Line a l0 inch tube pan with removable bottom with a circle of parchment paper cut slightly larger than the bottom.  Press the extra paper against the sides of the pan.  Sift both flours and the baking powder, baking soda, cinnamon, allspice, ginger and salt together into a bowl.  Set it aside.  Set aside 1/4 cup of the sugar.  Beat the egg yolks very well with an electric mixer on medium high speed.  Gradually add the remaining 3/4 cup sugar, and continue blending until the mixture is thick and lemon colored, about 3 minutes.  Reduce the speed to medium and blend in the oil and honey.  Then blend in the orange juice, liqueur, zest, and extract.  Reduce the speed to low and gradually blend in the flour mixture.  Using a clean, dry bowl and beaters, beat the egg whites on medium high speed until soft peaks form.  Add the reserved 1/4 cup sugar, a tablespoon at a time, beating for 10 seconds after each addition.  Then raise the speed to high and beat until stiff peaks form, about 4 minutes total.  Stir one fourth of the egg whites into the batter to lighten it.  Then add the remaining egg whites in three additions, folding them in until incorporated.  Scrape the batter into the prepared tube pan and bake on the center oven rack for 30 minutes.  Reduce the temperature to 300°F and continue baking until the top of the cake springs back when touched, about 45 minutes more.  Let the cake rest in the pan for 30 to 45 seconds.  Then invert the pan on its little feet (if your tube pan has them) or over a soda bottle (making sure it sits level) and let the cake cool completely.  Run a knife around the center tube and the side of the pan, and lift the tube from the outer pan.  Gently slide the knife between the bottom of the cake and the pan, and lift the cake off the pan.  Cut the cake into slices, and serve.

Additional notes


This is a recipe that must have come from Grandma's recipe box. A sweet, citrus delight that makes the perfect conclusion to a meal.

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