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Orange Sponge Cake

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Ingredients

  • 2 c all purpose flour ( spoon flour into a dry measure cup and level off)
  • 2 t Baking powder
  • 4 large eggs seperated
  • 1 large egg yolk
  • 1/3 c water
  • 2 c sugar
  • 2 t finely grated orange zest
  • 4 T butter melted
  • 1/4 t salt

Details

Preparation

Step 1

Sift the flour and baking powder together in a bowl, mixing well.

In a med. mixing bowl whisk the yolks to break them up. Whisk in the water and 1 1/2 c of the sugar, the zest, and orange juice. Continue whisking until the mixture is somewhat lightened about a minute. Whisk in the flour mixture until smooth, then whisk in the butter.

In a clean dry bowl of a heavy duty mixer, whip the egg whites and salt with the whisk atachment on med speed until the whites are very white and opaque and beginning to hold a shape. Increase the speed to med high and whip in the remaining 1/2 c sugar in a stream. Continue whipping until the egg whites hold a soft glossy peak


scrape the whipped egg whites over the batter and gently but thoroughly fold them in. Scrape the batter into the prepared pan, and smooth the top.

Bake for about 45 min. or until the cake is risen well, deep gold, and firm whtn poked with a fingertip. Immediately unmold onto a rack to cool

When the cake has cooled, prepare the glaze. Stir together the confectioners sugar and orange juice in a small saucepan and place over low heat.
stir until warm, about 110 degrees

Drizzle on the glaze from a spoon held perpendicular to the cake. AFer the glaze, has set, slide the cake onto a platter.

350 degrees

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