Tested till perfect Blueberry Citrus Sponge Cake
Blueberry Citrus Sponge Cake
Photography by Jodi Pudge

Blueberry Citrus Sponge Cake

Serve this light dessert with berries and, if desired, whipped cream.

By The Canadian Living Test Kitchen

Source: Easy and Healthy Summer Meals 2009

Recipe3 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Cook time 40 minutes
  • Portion size 12


  • 2 cups 2cupssifted cake and pastry flour
  • 2/3 cup 2/3cupgranulated sugar
  • 2 tsp 2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupvegetable oil
  • 1 tbsp 1tbspgrated orange rind
  • 1/3 cup 1/3cuporange juice
  • 2 tsp 2tspgrated lemon rind
  • 2 tbsp 2tbsplemon juice
  • 2 tsp 2tspvanilla
  • 8 8egg whiteegg whites
  • 3 tbsp 3tbspicing sugar
  • 2 cups 2cupsblueberryblueberries


  • 1/4 cup 1/4cupgranulated sugar
  • 1/4 cup 1/4cuporange juice
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In large bowl, whisk together cake-and-pastry flour, granulated sugar, baking powder and salt.

In separate bowl, whisk together oil, orange rind and juice, lemon rind and juice, and vanilla; beat into dry ingredients until smooth and thick.

In another bowl, beat egg whites until foamy; beat in icing sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold one-third into batter; fold in remaining whites. Fold in blueberries.

Scrape into greased and flour-dusted 10-inch (3 L) Bundt or tube cake pan. Swirl knife through batter to remove air bubbles.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack for 30 minutes.

Meanwhile, in small saucepan, bring sugar and juice to boil, stirring; boil for 1 minute. Let cool.

Loosen cake from edges of pan. Invert onto rack; brush with glaze. Let cool.

Nutritional Information Per serving: about

cal 244 pro 4g total fat 9g sat. fat 1g
carb 37g fibre 1g chol 0mg sodium 135mg

% RDI:

calcium 3 iron 10 vit C 13 folate 10
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