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 |
|
¼ |
Tsp |
Salt |
|
Orange-cream filling: |
||
|
2 |
Tbl |
Cornstarch |
|
2 |
Tbl |
All-Purpose Flour |
|
¾ |
Cup |
Sugar |
|
¾ |
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 |
|
½ |
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 325ºF.
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 |