Orange Sponge Cake

August 23, 2018OffTheWheatenPathTT

When it comes to cake, there’s no other, like a simple sponge. With its light and airy texture and mild vanilla tones, I think the only thing that can make it better is to add a little orange or lemon and make it gluten free! And that is what we did to make this simple but divine Orange Sponge Cake!

There’s just something about an orange sponge cake that brings back memories of my grandmother baking in the kitchen. Sponge cakes were her forte and this Orange Sponge is an ode to her.

Made using my Lemon Loaf recipe, with some turns and twists, it’s can be baked in a 10″ circle pan, two 8″ circle pans, a 9″ x 13″ cake pan or as 2 dozen cupcakes, with a dairy free option. And once it’s done, simply top with your favorite vanilla or chocolate frosting…because chocolate and orange is a winning combo…and enjoy!

Here it is:


  • 4 Free Range Eggs
  • 2 cup GF All Purpose Flour (I used Bobs Red Mill GF 1:1)
  • 2 cups Xylitol or Granulated Sugar
  • 1/2 cup fresh orange juice
  • zest of 1 orange
  • 1/2 cup milk or dairy free milk
  • 1/4 cup neutral oil (I used grapeseed oil)
  • 2 tsp GF baking powder
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp guar gum if flour blend doesn’t have any

Directions. (Make sure you follow them well!)

  1. Start by preparing your wet and dry ingredients. In a bowl sift together flour, salt and baking powder then set aside. In another bowl or measuring cup combine milk, orange juice, zest, vanilla and oil then sent aside.
  2. Lemon Loaf Recipe-3.jpgLemon Loaf Recipe-4.jpg
  3. Using a stand mixer or a hand mixer, beat the eggs for 4 mins with the paddle attachment over medium to high speed. IMG_2796.JPG
  4. Add the xylitol or sugar and beat for another 5 mins until light and fluffy.IMG_2797.JPG
  5. Reduce the mixer to low, add the flour and mix until just combined. Add the milk mixture and beat again just to combine the ingredients.Lemon Loaf Recipe-5.jpg
  6. Pour batter into a lined 10″ circle cake pan or pan of your choice and bake at 350° F for about 35 – 45 mins or until the cake is golden and a toothpick comes out of the center clean.
  7. Let sit in the pan for about 10 mins, then transfer to a cooling rack and let cool completely before frosting.
  • Note: Cake is near to finish when it starts to smell!
  • Comments (1)

    • Gluten Free Passion Fruit Cupcakes –

      May 5, 2020 at 6:10 pm

      […] went straight for my go to sponge cake recipe and began making the changes which resulted in the Gluten Free Passion Fruit Cupcakes with Cream […]

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