Orange spongecake (Gâteau à l'orange) from Mastering the Art of French Cooking, Volume One (page 671) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ccania on January 23, 2026

    Quite easier to bake than expected. I topped mine with whipped cream, but some sort of fruit topping, glaze, or something else would level up the flavor.

  • SpatulaCity on October 20, 2023

    Pleasant and light cake, with delicate and sweet orange flavor. The texture is similar to a tender angel food cake. I can see this being served with tea. On its own it’s very simple, and didn’t really grab me. Might be interesting layered with whipped cream and more fruit

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