Comments on: Orange Scented Sponge Cake

By: zoe

zoe — Tue, 07 Aug 2012 15:49:20 +0000

Hi Ela,

The eggs provide the lift the cake needs. Just like an angel food cake, it doesn’t require any leavener. Did you try it as written and have an issue with rising?

Thanks! Zoë

By: Ela

Ela — Fri, 03 Aug 2012 05:06:31 +0000

Isn’t there baking powder in this recipe or can we add some?

By: Ginny

Ginny — Thu, 04 Mar 2010 12:43:27 +0000

Thanks, Zoe. The birthday boy isn’t a fan of chocolate (I know – I can’t believe it myself) so while I would love to do a glaze I have to defer on this one. I did see the meringue and that looks amazing. I think, though, since I am a little short on time I will stick with the whipped cream. Thanks again – I appreciate the quick response!

By: zoe

zoe — Wed, 03 Mar 2010 16:48:55 +0000

Hi Ginny,

The cake is plenty sweet to hold up to the addition of lemon. You could also do a combination of lemon and orange juice and lemon zest.

This cake is wonderful with chocolate glaze, but it would be lovely with a lightly sweetened whipped cream or even a toasted brown sugar meringue! http://zoebakes.com/?p=2257

Enjoy and let me know how you decide to go.

Zoë

By: Ginny

Ginny — Wed, 03 Mar 2010 12:38:13 +0000

Hi Zoe. I’m thinking about making this for a birthday party this weekend. I would like to sub lemon for the orange, but I’m wondering how much that will affect the sweetness of the cake as written. I’m an intermediate baker who does really well when given a recipe. Modifying, on the other hand, doesn’t always work out so well for me due to the scientific aspect of baking. Do you have any suggestions on subbing a less sweet citrus fruit? Also, I would like to fill and decorate it with fresh fruit. Recommendations for a good frosting? I was thinking maybe a stabilized whipped cream or meringue-based concoction. Thanks so much!

By: zoe

zoe — Wed, 04 Feb 2009 23:18:01 +0000

Hi Francesca,

The way I wrote the 8, for some reason created an emoticon in its place. Very strange! Thanks for letting me know. I’ve fixed the recipe!

Zoë

By: francesca

francesca — Wed, 04 Feb 2009 18:05:50 +0000

I would like to know how many egg whites do you use for this cake. It does not state.

Thank you

By: zoe

zoe — Wed, 30 Jul 2008 04:15:16 +0000

Hi Courtney,

Excellent question!

My pans in that picture are 3-inches tall x 8-inches. I call for 9-inch cake pans in the recipe, because I figured many people won’t have such tall pans. If you use your regular 9-inch pans you will be all set.

Thanks for noticing and bringing it to my attention. I’m sure others were quietly wondering what is up with my tall pans!

Zoë

By: courtney

courtney — Wed, 30 Jul 2008 02:54:49 +0000

May I ask how tall those cake pans are? They look taller than mine (the standard ones you find in places like bed bath and beyond).

By: zoe

zoe — Mon, 28 Jul 2008 19:02:05 +0000

Thank you!

Amanda, I use a super slicer knife that is sharp, serrated and very long; a perfect combo for cutting cakes.

Grace, you assume I didn’t! Actually my 7 year old got to it first!

Zoë