Citrus Sponge Cake
A co-worker brought this into a work luncheon and I begged her for the recipe after tasting it. She drizzled the slices with an orange syrup, but she didn't give me that recipe. I think it could be made by combing 2 tbsp of orange juice with enough powdered sugar to make a drizzable icing.
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INGREDIENTS
Nutrition- 3egg yolks
- 1
- 2teaspoons hot water
- 1⁄2cup orange juice, room temp
- 1 1⁄4teaspoons vanilla extract
- 3⁄4teaspoon grated orange peel
- 1⁄4teaspoon grated lemon peel
- 1 1⁄2cups cake flour
- 1 1⁄4teaspoons baking powder
- 1⁄4teaspoon salt
- 6egg whites
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DIRECTIONS
- Preheat oven to 350 degrees.
- Beat egg yolks until slightly thickened.
- Gradually add 3/4 cup of sugar and hot water to yolks, beating until thick and lemon colored.
- Blend in orange juice, vanilla, orange and lemon peels.
- Sift together cake flour, baking powder and salt.
- Add to wet ingredients.
- In a separate bowl, beat egg whites until soft peaks form.
- Add remaining 1/4 cup sugar, a tablespoon at a time until stiff peaks form.
- Fold 1/4 of the egg white mixture into batter until incorporated. Fold in remaining egg whites.
- Spoon into an ungreased 10 inch tube pan.
- Bake at 350 degrees for 20-25 minutes, or until cake springs bake when pressed lightly.
- Immediately invert pan and cool.
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