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.

Nutriscore Rating: 56/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 325°F (165°C). Do not grease the tube pan.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

In a separate bowl, combine the egg yolks, orange juice, vegetable oil, and orange zest. Mix until smooth.

Step 4

Create a well in the dry ingredient mixture and pour in the wet ingredients. Stir until just combined. Do not overmix.

Step 5

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.

Step 6

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.

Step 7

Pour the batter into the ungreased tube pan, spreading it evenly.

Step 8

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.

Step 9

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.

Step 10

Once cooled, run a knife around the edges of the pan to release the cake. Transfer to a serving plate.

Step 11

If desired, dust the top of the cake with powdered sugar before serving. Slice and enjoy!

Nutrition Facts

Serving size	951.4 grams (951.4g)

Amount per serving	% Daily Value*
Calories	2625

Total Fat 83.50g	107%
Saturated Fat 17.40g	87%
Polyunsaturated Fat 33.60g
Cholesterol 1116mg	372%
Sodium 2283mg	99%
Total Carbohydrate 423.80g	154%
Dietary Fiber 6.80g	24%
Total Sugars 277.10g
Protein 57.60g	115%

Vitamin D 246IU	1230%
Calcium 214mg	16%
Iron 14mg	78%
Potassium 1114mg	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.

Source of Calories

Fat: 28.1%

Protein: 8.6%

Carbs: 63.3%