Sponge Cake with Blueberry Topping

By brandyc

Ingredients

• BLUEBERRY TOPPING:
• 6 eggs, separated
• 1-1/2 cups sugar
• 3/4 cup orange juice
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 2 teaspoons cornstarch
• 1 tablespoon grated orange peel
• 1/2 cup orange juice
• 2 cups fresh or frozen blueberries
• SOUR CREAM TOPPING:
• 2 cups (16 ounces) sour cream
• 1 tablespoon confectioners' sugar
• 1 teaspoon vanilla extract
• grated orange peel, optional

Details

Servings 12

Preparation

Step 1

Let eggs stand at room temperature for 30 minutes. Sift flour and baking powder; set aside.

In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in orange juice. Add dry ingredients to yolk mixture until well blended

In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.

Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake at 325° for 50-55 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.

For blueberry topping, in a large saucepan, combine the sugar, cornstarch and orange peel. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in blueberries.

For sour cream topping, in a large bowl, combine the sour cream, confectioners' sugar and vanilla.

Run a knife around side and center tube of pan. Remove cake to a serving plate; cut into slices. Serve with warm blueberry topping and the sour cream topping. Garnish with orange peel if desired.