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Low angle shot of the orange sponge cake with a slice removed.
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4.43 from 7 votes

Orange Sponge Cake

This simple orange sponge cake is light, moist, and full of citrus flavor. It's perfect for Passover, but delicious any time of year.
Course Dessert Recipes
Cuisine Jewish
Keyword basic sponge cake, kosher for passover, Orange Sponge Cake, passover cake, passover dessert, passover orange cake, passover sponge cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 servings
Calories 379kcal
Author Robin Donovan

Ingredients

  • Oil for preparing the pan
  • ¾ cup granulated sugar
  • 4 large eggs
  • ½ cup milk
  • ½ cup orange juice
  • 1/3 cup oil use any neutral-flavored oil
  • 2 cups potato starch see note for substitutions
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 heaping tablespoon orange zest

Instructions

  • Preheat the oven to 350ºF. Spray or brush the inside of a 9-inch round baking pan with oil.
  • In a medium mixing bowl, combine the sugar and eggs. Beat on medium-high speed until the mixture is foamy and well combined. While mixing on medium-low speed, gradually add the milk, orange juice, and oil, mixing until they are all incorporated.
  • Whisk the almond flour, potato starch, baking powder, salt, and orange zest into the wet ingredients and mix well.
  • Transfer the batter to the prepared pan.
  • Bake for about 45 minutes, until a toothpick inserted into
    the center comes out clean.

Notes

You can substitute cornstarch or tapioca starch for the potato starch (just be careful with substitutions if making for Passover.)

Nutrition

Serving: 1 | Calories: 379kcal | Carbohydrates: 52g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Cholesterol: 75mg | Sodium: 260mg | Fiber: 4g | Sugar: 18g