Orange Sponge Cake
Recipe: #5475
May 19, 2012
Categories: Orange, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years Potluck, Thanksgiving, Oven Bake, Low Fat, more
"The most perfect summer season cake to serve to guests at a barbecue, a topping of sweetened whipped cream on each slice is all that is needed, a 10-inch ungreased tube pan is need to make this cake"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (48.8 g)
- Calories 151.1
- Total Fat - 0.5 g
- Saturated Fat - 0.2 g
- Cholesterol - 0.7 mg
- Sodium - 15.1 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 0.5 g
- Sugars - 21.8 g
- Protein - 2 g
- Calcium - 37.9 mg
- Iron - 0.3 mg
- Vitamin C - 5.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Sift together the flour, baking powder and salt.
Step 2
In a large bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar and hot water beating until thick and pale yellow, about 5 minutes, if you don't beat for 5 minutes the cake will not rise you must beat for that long! Blend in the orange juice, vanilla and orange zest. Add flour mixture to egg yolk mixture.
Step 3
In another bowl and with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in 4 tablespoons (1/4 cup) sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
Step 4
Spoon batter into an ungreased 10-inch tube pan. Bake on the lowest rack at 350F for 25-30 minutes or until cake springs back when lightly touched.
Step 5
Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Serve each slice topped with whipped cream.
Tips
No special items needed.
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