About this recipe: A lovely moist sponge cake with a delicate hint of orange. This is a cake for all occasions - from afternoon tea to a wedding cake. This is a true sponge cake, made without butter or fat. You won't be disappointed!
Instead of the 25cm tube tin, you can use three 23cm round cake tins or two 23x12cm loaf tins. Adjust baking time as needed.
Baked this cake yesterday, didn't think it would be very nice, especially being made with so much water, but it was lovely. Very light, a bit like the trifle sponges that you can buy in the shops. I used almond extract instead of orange juice, and also omitted the orange zest. In case you're interested, it took 9 egg yolks to make up the 180ml of yolks, so also had to make an angel cake to use up the egg whites!! - 07 Jan 2012
This sponge cake was simply fantastic - simple to make and absolutely delicious. The orange taste gave it a kick without being overwhelming, and you needn't add anything else if you do not want as it is still great. It is also moist and bouncy for days afterwards as well. I cannot recommend it highly enough. - 17 Sep 2011
This cake is excellent. Unusual in texture and a very delicate flavour. I would defo make it again. It makes a good size cake so great for a croud. It went down a treat with my family and my hubby ate half of it in one day! The only negative was that it stuck to the tin so I will be greasing the tin next time. Also, it only took 40 mins to bake in my fan oven. All in all - 21 Jan 2012