LOCATION: Recipes >> Cake Recipes >> Fresh Orange Sponge Cake
Fresh Orange Sponge Cake
(one 10-inch tube cake)
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 cup egg whites (about 8)
1 1/4 cups sugar
1/3 cup egg yolks (about 6)
2 tablespoons grated orange rind (orange part, or zest, only)
1/3 cup strained freshly squeezed orange juice
Preheat the oven to 350F. Combine the flour and salt and sift them
together twice; set aside. Put the egg whites into a large mixing
bowl and beat until foamy. Gradually add 1/2 cup of the sugar, and
continue beating until the whites are stiff but moist, and stand
in peaks that droop slightly when the beater is lifted.
In a separate mixing bowl, beat the egg yolks until they have
thickened slightly, then slowly add the remaining 3/4 cup sugar,
and continue to beat until the mixture is thick and lemon-colored.
Add the orange rind and juice and blend well. Sift the flour over
the yolk mixture, and stir gently until smooth, with no drifts of
flour visible. Gently stir in one quarter of the beaten whites.
Pour the remaining whites on top, and fold them into the yolk
mixture until smooth and blended. Spread the batter evenly in an
ungreased 10-inch tube pan. Bake for about 40 minutes, or until a
straw inserted in the middle of the cake comes out clean. Remove
the cake from the oven and invert it. Let cool completely before
removing from the pan.
1 1/2 cups sugar
1/2 cup water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3 egg whites (about l/2 cup)
1 1/2 teaspoons vanilla extract
Combine the sugar, water, cream of tartar, and salt in a saucepan
and set over high heat, gently swirling to mix the ingredients.
Let boil, swirling occasionally, until mixture is perfectly clear,
about 4 or 5 minutes. Clap the lid on the pan and let cook for 1
minute. Uncover and attach a candy thermometer, not letting the
tip touch the bottom of the pan. Let the syrup boil, uncovered over
high heat until it reaches 240'F. Meanwhile start beating the egg
whites in a large bowl to stiff but moist peaks. When the syrup
is ready, continue beating at moderately high speed, and with your
other hand pour the syrup on in a thin, steady stream. Continue
beating for 2 or 3 minutes more until the frosting has cooled a
little and is stiff enough to stand in tall peaks. Beat in the
vanilla. You use this generously and will have enough to fill and
frost two 8-inch layer cakes or a 10-inch tube cake.
Orange Mountain Frosting
Decrease the water to 1/4 cup, and add l/4 cup freshly squeezed
orange juice and 1 tablespoon grated orange rind to the syrup before
you cook it.
Lemon Mountain Frosting
Decrease the water to 1/3 cup and add 2 tablespoons lemon juice
and 1 tablespoon grated lemon rind to the syrup before cooking it.
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