"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Orange Sponge Cake Recipe

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This recipe for Orange Sponge Cake, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Pollio
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 egg whites
1 3/4 sifted all purpose flour
1/4 tsp. salt
1 1/2 cups sugar
6 egg yolks
6 tbsps. fresh orange juice
1 tbsp. freshly grated orange peel
confectioner's sugar

Directions:
Directions:
Place egg whites in large bowl and allow to come to room temperature. Sift flour with salt and set aside. With electric mixer at medium speed, beat egg whites until foamy. Gradully beat in 1/2 cup of the sugar, 2 tbsps. at a time, beating well after each addition. Continue beating until soft peaks form when beaters are slowly raised. Set aside. Preheat oven to 350 degrees.
I
In a small bowl with the same beaters, beat egg yolks until very thick and lemon colored, about 3 minutes. Do not underbeat. Gradually beat in remaining 1 cup sugar, beating until mixture is smooth. At low speed, blend flour mixture and orange juice alternately into egg yolk mixture, beginning and ending with flour. Add orange peel. With a whisk or spatula, using under-and over motions, fold yolk mixture gently into egg whites. Pour batter into an ungreased 10 by 4 1/2 tube pan without a removable bottom.

Bake 35 - 40 minutes until cake springs back when pressed with finger. Invert over bottle; cool completely. Gently remove from pan and dust with confectioner's sugar. Use serrated knife to slice.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
about 45 minutes
Personal Notes:
Personal Notes:
Cake is delicious the next day, sliced and toasted with butter.

 

 

 

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