Tangy Orange Sponge

Is it tme for tea or coffee? This cake perfectly complements a morning or afternoon tea with your friends. It’s a fluffy and light sponge which is super easy to make and takes no time at all. I regularly make this when I have a couple of oranges spare, though I have also made mandarin and lemon versions too. If making a lemon version I’d recommend adding 1/4 cup more sugar to sweeten it up though.


  • 125g unsalted butter @ room temperature
  • 1 cup caster sugar
  • 2 eggs
  • 1 1/2 cup self raising flour
  • 1/2 cup freshly squeezed orange juice (though I won’t judge you if you use bottled orange juice 😉)

Preheat the oven to 180C/350F and prepare a 20cm/8in cake tin.

Having a little helper is optional
Having a little helper is optional

In a mixer, beat together the sugar and butter until pale and fluffy. Add the eggs one at a time and beat until mixed. Add in the sifted self-raising flour and pour in the orange juice. I usually juice one large orange to get the 1/2 cup required. I also like to add some of the orange pulp to boost the flavour. Mix until combined.

Freshly squeezed Ruby Lou oranges
Freshly squeezed Ruby Lou oranges

Bake for 30 minutes or when a skewer comes out clean. Let it cool before upending.

When can we eat it Mummy?
When can we eat it Mummy?

When the cake has completely cooled you can cover with icing, though a marmalade glaze would also be lovely.

  • 1 1/2 cup icing sugar mix
  • 2 tblsp freshly squeezed orange juice.
  • 1 tblsp unsalted butter @ room temperature

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2 Comments Add yours

    1. aseparovic says:

      Thank you! You should make it too 😊

      Liked by 1 person

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