Orange-Glazed Sponge Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests. Ingredients:
6 eggs, room temperature, separated |
1-1/4 cups sugar, divided |
1/3 cup orange juice |
2 tablespoons grated orange peel |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
orange glaze: |
1 cup water |
1/2 unpeeled orange, finely chopped |
1/4 cup sugar |
1/2 cup confectioners' sugar |
1 tablespoon butter |
Directions:
1. In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and peel. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted near the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool.
2. Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake. Yield: 10 servings.
|
|