Best 5 Soaked Orange Sponge Recipes

Soaked orange sponge is a classic dessert that is both simple to make and incredibly delicious. This moist and flavorful cake is made with a combination of orange juice, zest, and spices, which give it a wonderfully citrusy flavor. The addition of soaked raisins or cranberries adds a touch of sweetness and texture, while the whipped cream or custard provides a creamy and luxurious finish. Whether you're looking for a special occasion dessert or a simple treat to enjoy with your family, soaked orange sponge is sure to please everyone.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE SPONGE CAKE

Orange Sponge Cake image

This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

6 large eggs, separated
1-1/3 cups cake flour
1-1/2 cups sugar, divided
1/4 teaspoon salt
1/2 cup orange juice
3 teaspoons grated orange zest
3/4 teaspoon cream of tartar
GLAZE:
1/3 cup butter, cubed
2 cups confectioners' sugar
3 to 5 teaspoons water
1-1/2 teaspoons vanilla extract

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside., In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and zest; beat 3 minutes longer. Gradually add flour mixture and mix well., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners' sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.

Nutrition Facts : Calories 317 calories, Fat 8g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 121mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 0 fiber), Protein 4g protein.

ORANGE SPONGE CAKE

Orange Sponge Cake image

Why not try this citrus cake on a very hot summer day?

Provided by Jackie Lim

Categories Desserts Cakes Sponge Cake Recipes

Yield 12

Number Of Ingredients 6

Ingredients

3 eggs
1 cup white sugar
1 tablespoon orange zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
6 tablespoons orange juice

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
Separate the eggs while cold, then bring to room temperature.
Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 29.8 g, Cholesterol 46.5 mg, Fat 1.4 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 99.2 mg, Sugar 17.4 g

ORANGE-GLAZED SPONGE CAKE

Orange-Glazed Sponge Cake image

I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests.

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

6 large eggs, room temperature, separated
1-1/4 cups sugar, divided
1/3 cup orange juice
2 tablespoons grated orange zest
1-3/4 cups all-purpose flour
1/2 teaspoon salt
ORANGE GLAZE:
1 cup water
1/2 unpeeled orange, finely chopped
1/4 cup sugar
1/2 cup confectioners' sugar
1 tablespoon butter

Steps:

In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool. , Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.

Nutrition Facts :

SOAKED ORANGE SPONGE

Soaked Orange Sponge image

Make and share this Soaked Orange Sponge recipe from Food.com.

Provided by Norahs Girl

Categories Dessert

Time 1h30m

Yield 1 Cake

Number Of Ingredients 18

Ingredients

6 large eggs
180 g sugar
150 g all-purpose flour
30 g cornflour
30 g butter, melted
1 grated orange, rind of
1 grated lemon, rind of
60 g sugar
25 ml water
1 orange, juice of
1 lemon, juice of (if you want it more orangy substitute the lemon for a small orange)
80 ml orange curd (recipe follows at end of cake recipe)
250 ml cream, lightly whipped
crystallized orange slices (look pretty for a garnish)
3 ounces caster sugar (superfine)
1 large orange (grated rind and juice)
2 eggs
2 ounces unsalted butter

Steps:

Grease or spray and baseline a 20cm round or square tin.
Preheat oven to 190c (375f).
---------For the Sponge-------------.
Place eggs,sugar,lemon and orange rinds in a bowl over simmering water.
Whisk with an electric whiskfor about 8 minutes til the mixture is pale and creamy.
Remove from the heat.
Sift together the flours and fold in to the egg and sugar mixture along with the melted butter.
Pour into pre-pared cake tin and bake in the centre of the oven for 40 minutes or til well risen.
---------------For the Syrup------------------.
Place syrup ingredients in apan and heat gently til sugar dissoles.
Bring to boil and simmer for 2 minutes.
Spoon syrup over the cooked sponge and leave to cool in tin til cool.
Turn cake out and split into 3 layers carefully.
----------FILLING---------------.
Beat the orange curd and fold in the whipped cream.
reserve a third and use the rest tofill the cake and also the sides and top.
Spoon the reserved mixture and place in a piping bag and pipe rossettes on top of the cake and decorated with the crystallised fruit.
----------The Cake----------.
Place rind and sugar in a bowl.
In another whisk lemon juice together with the eggs,then pour this mixture over the sugar.
Add the butter in little peices and place the bowl over a pan of simmering water.
Stir frequently til thickened about 20 minutes.
leave to cool.
Store in fridge if not using for cake straight away.

Nutrition Facts : Calories 3985, Fat 190.2, SaturatedFat 106.7, Cholesterol 1957.1, Sodium 883.7, Carbohydrate 506.9, Fiber 11, Sugar 352.4, Protein 76.6

RUM SOAKED SPONGE CAKE

Rum Soaked Sponge Cake image

This recipe turns an average sponge cake into a delicious rum cake! I use a hot milk sponge cake for this and it turns out beautifully. Captian Morgan's Spiced Rum is really delicious in this. If you do increase the amount of rum (which can give you a buzz!) increase the sugar a bit too. Enjoy!

Provided by Pudding33

Categories Dessert

Time 15m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 6

Ingredients

8 -9 inches sponge cakes
1/4 cup water
2 tablespoons corn syrup
1/3 cup sugar
1/3 cup rum (I like to use more)
whipped cream (optional)

Steps:

In a small saucepan stir water, corn syrup and sugar over medium heat, stir until it boils and the sugar is dissolved.
Remove from heat and let cool for 5 minutes.
Pour in rum.
Without removing spongecake from pan poke many holes halfway through the cake with a skewer approx 1/2 inch apart.
Slowly pour all the rum mixture all over the cake. Let sit for a few minutes or overnight to soak.
Serve with whipped cream if desired.

Nutrition Facts : Calories 89.7, Sodium 0.5, Carbohydrate 15.9, Sugar 12.8

Tips:

Soaking the orange in boiling water for 10 minutes will help to release its flavor and aroma.
Using a fine grater will help to create a smooth, even zest.
Creaming the butter and sugar together until light and fluffy will help to incorporate air into the mixture, resulting in a lighter, more tender cake.
Beating the eggs in one at a time will help to prevent the mixture from curdling.
Adding the flour and baking powder in three additions, alternating with the milk, will help to prevent the mixture from becoming too dry or lumpy.
Baking the cake in a greased and floured bundt pan will help to ensure that it cooks evenly and has a moist, tender crumb.
Allowing the cake to cool completely before glazing it will help to prevent the glaze from running off.

Conclusion:

Soaked orange sponge cake is a delicious and versatile dessert that can be enjoyed on its own or with a variety of toppings, such as whipped cream, ice cream, or fresh fruit. It is a perfect cake for any occasion, from a simple family gathering to a special celebration. You can also experiment with different citrus fruits, such as lemons, limes, or grapefruits, to create a variety of different flavors.