Orange Sponge Cake

 

Ingredients:

Cake:

4

 

Eggs

1

Cup

Sugar

3

Tbl

Water

 

 

Grated Rind Of 1 Orange

1

Cup

All-Purpose Flour

1-1/4

Tsp

Baking Powder

Tsp

Salt

Orange-cream filling:

2

Tbl

Cornstarch

2

Tbl

All-Purpose Flour

Cup

Sugar

Cup

Boiling Water

1

Tbl

Butter

2

 

Egg Yolks

 

 

Grated Rind Of 1 Orange

3

Tbl

Orange Juice

1

Tbl

Lemon Juice

1

Tbl

Unflavored Gelatin

1

Tbl

Water

Cup

Whipping Cream

Orange Icing:

 

 

Grated Rind Of 1 Orange

3

Tbl

Orange Juice

1

Tbl

Lemon Juice

1

Tbl

Butter

2

Cups

Confectioners Sugar

Directions:

Preheat oven to 325F. Grease and lightly flour two 9 round cake pans.

Separate the eggs and beat the yolks with an electric mixer until thick and creamy. Gradually add the sugar, until blended well. Add the water and the orange rind. Sift the flour, baking powder, and salt together, and add to sugar mixture.

In a small bowl, beat the egg whites until stiff. Gently fold into the batter. Pour the batter into the prepared pans and bake for 30 minutes or until a tester inserted in center comes out clean. Remove from oven and set to cool on a wire rack before icing.

Orange-Cream Filling: In the top of a double boiler add the boiling water, cornstarch, flour and sugar, and whisk well. Stirring constantly, cook for 20 minutes. Remove from the heat. Add the butter and whisk until well blended.

Whisk the egg yolks in a medium bowl, add 3 tablespoons of the hot flour mixture into the egg yolks and stir to mix. Stir the remaining flour mixture into the egg yolk mixture, stirring well. Add the grated orange rind and the fruit juices.

Dissolve the gelatin in 1 tablespoon of water in a small cup. Stir into the creamed mixture.

Beat the whipping cream until stiff and gently fold into the egg yolk mixture. Cover with plastic wrap sitting on the top of the creamed mixture and refrigerate for 1 hour before spreading between the layers of the cake. Frost the sides and top of cake with the Orange Icing.

Orange Icing: In a small saucepan, stir together the grated rind, the fruit juices and the butter. Heat on low until the butter melts, gradually stir in the confectioners sugar, a little at a time, stirring after each addition. Icing should be consistency of heavy cream. Let stand 10 minutes, stir again and use to spread on the sides and top of the cake.

 

Yields

10 servings

 

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