Sponge Cakes are a lot like an Angel Food Cake but in my opinion a bit more dense. The Sponge Cake is made in much the same way as an Angel Food Cake by separating the egg yolks and the whites; Beating the egg whites and folding in the sugar and flour slowly are a similar process in both cakes. I really like the texture of the Sponge Cake. This recipe came from my Home Economics Teacher in my Freshman year of high school. She is no longer with us, but her recipe is. I liked the sponge cake then and I really like it now. Perhaps you will like it too.
Orange Sponge Cake
A light spongy cake with citrus taste.
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- 1 cup sifted cake flour
- 4 eggs
- 1 cup sugar
- 2 Tablespoons of orange (Lemon juice if you prefer the lemon taste)
- 1 Tablespoon of grated orange rind (or lemon rind if you choose the lemon route)
- 1/2 teaspoon salt
- Separate egg yolks from whites and keep in separate bowls. Beat the egg yolks until thick as whipped cream and are lemon- colored
- Add half the sugar gradually to the egg yolks.
- Add orange (or lemon juice) and the orange (or lemon rind)
- Beat egg whites and salt until they start to peak but still flow
- Fold in the remaining sugar to the whites
- Fold egg yolk mixture into egg white mixture carefully
- Gently fold in flour
- Pour into an ungreased tube pan
- Bake at 325 degrees about an hour
- this cake can be served plain or with a orange or lemon glaze depending on the flavoring you chose.
- 2 Tablespoons orange rind, 3 Tablespoons orange juice. Let sit for 10 minutes.
- 2-3 cups of powdered sugar
- Add juice and rind to powdered sugar slowly and in small amounts until you have the consistency desired. Thinner for glaze and thicker for frosting.
Adapted from Me
Adapted from Me
Me and My Captain https://meandmycaptain.com/
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