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Molasses Sponge Cake

Molasses Sponge Cake

Molasses Sponge Cake

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 50 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 12 Servings

A sweet cake with a hint of citrus.


  • 1 c. cake flour (sifted)
  • ½ tsp. salt
  • 5 eggs (separated)
  • ½ c. sugar
  • ½ c. Original Molasses
  • 1 tbsp. orange rind (grated)
  • 1 ½ tsp. lemon rind (grated)
  • 2 tsp. lemon juice


  1. Heat oven to 325 degrees.
  2. Sift together flour and salt. Beat egg yolks with rotary or electric beater until thick and lemon-colored.
  3. Gradually beat in sugar and molasses. Then, by the clock, beat with rotary or beater (low speed) an additional 3 minutes.
  4. Stir in orange rind, lemon rind and juice.
  5. Add flour mixture, 1/3 at a time, mixing each addition until smooth.
  6. When all flour has been added, beat until light and fluffy.
  7. Beat egg whites until stiff enough to stand in peaks, but not dry; fold (by hand) into batter.
  8. Bake 45 minutes in an ungreased, 9-inch tube cake pan. Turn cake pan upside down on wire cooler.


If cake has not dropped out of pan when cold, loosen from sides with spatula.