Currahee Club’s Tropical Fruit Orange Glazed Sponge Cake

By | March 15th, 2017

Yield: 1 10″ cake


For the Sponge Cake:
8 eggs
2 cups sugar
2 cups flour
1/4 cup oil

For the Orange Glaze:
2 cups orange juice
1 cup sugar
½ tsp. pectin or gelatin powder

For the Cake Decoration:
1 Kiwi
1 Apple
1 Star Fruit
1 Peach
½ dozen Strawberries
½ dozen Large Blackberries
1 Mango
½ dozen Grapes Basil or Mint Leaves


  • Preheat the oven to 350°F
  • In a mixing bowl use a hand mixer to combine eggs and sugar until pale yellow.
  • Using a rubber spatula, slowly and gently fold the flour and oil into the egg mixture.
  • Grease a 10in pan with pan spray and pour the batter into the pan
  • Bake in the oven for about 20 minutes. To ensure the cake is fully baked, softly place the tip of a butter knife into the middle of the cake. If the knife comes out clean, it is ready.
  • Allow the cake to cool down to room temperature
  • While the cake is cooking begin prepare your glaze
  • Using a small sauce pot, combine the orange juice and sugar and on medium heat bring it to boil. Reduce the heat and stir the mixture, it should have a thick consistency.
  • Stir in pectin (or gelatin powder)
  • Allow glaze to cool to room temperature
  • Using a cake spatula spread the cooled glaze over the cooled cake
  • Decorate the top of the cake with the fruits and basil or mint leaves

Recipe by Veejooruth Purlmessue, Pastry Chef, Currahee Club

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