Tuesday, December 20, 2016

ORANGE SPONGE CAKE

3 egg yolks, save whites
1 cup sugar, divided
2 tsp hot water
1/2 cup warmed orange juice
1 1/4 tsp vanilla extract
3/4 tsp orange zest
1/4 tsp lemon zest
1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
6 egg whites
3/4 cup frozen whipped topping, thawed, for serving

Using electric mixer, beat egg yolks until slightly thickened. Gradually add 3/4 cup of the sugar and the hot water; beat until thick and lemon colored. Blend in the orange juice, vanilla, and citrus zests.

In a small bowl, stir together the flour, baking powder and salt; add to the egg yolk mixture.

In another mixing bowl, beat the egg whites until stiff peaks form. Add the remaining 1/4 cup of sugar, one tablespoon at a time, beating until stiff peaks form. Fold about 1/4 of the whites into the batter then fold in the remaining.

Spoon into the prepared tube pan and bake at 350 degrees 20-25 minutes or until the cake springs back when lightly touched with fingertips. Immediately invert pan and cool completely. Remove from pan and cut into 12 slices for serving. Serve with the whipped topping.

Note: This recipe and picture are from the Premier Collector's Edition of Light & Tasty magazine, 2001.


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