Orange Sponge Cake With Easy Orange Meringue

Submitted by Chef #928625

"I came up with this idea one day to use up extra oranges,basing it on a plain sponge cake recipe.The recipe may look long and involved but it's really very easy! The only special equipment you need is a thermometer-and patience:don't peek at the cake too soon;the draft of air will make it fall,and you'll end up with a crater in the middle of your cake.Just keep an eye on it through your oven window and everything will turn out great."

 

• Ready In: 1hr 25mins
• Ingredients: 14
• Yields: 1 cake
• Serves: 8-10

ingredients

• 1⁄4 cup fresh orange juice (juice of 1 small orange)
• 1 teaspoon very finely grated orange zest
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3 whole eggs
• 3 egg yolks (reserve whites for meringue)
• 1 cup sugar
• 3⁄4 cup cake flour

• Meringue

• 1 cup sugar
• 1⁄2 teaspoon finely grated orange zest
• 1⁄4 cup fresh orange juice (juice of 1 small orange)
• 3 egg whites, room temperature (reserved from cake recipe)
• 1⁄2 teaspoon vanilla extract
• 1 small orange, thinly sliced

directions

1. Prep:let eggs come to room temperature,or if in a hurry you can let them sit,whole,in a bowl of hot water for 5 minutes.Grease and flour a 9" cake pan.Preheat oven to 350°F.
2. Zest oranges using a small hand held citrus zester or grater;you want the zest very fine so it disperses evenly in the batter with no large pieces.You should be able to get 1 1/2 teaspoons from 2 oranges.Set aside.
3. Separate 3 of the eggs,setting the whites aside,and combining the yolks with the three whole eggs in the bowl of an electric mixer.
4. In a small saucepan bring the juice,zest,and butter to a simmer ,just until the butter melts,and remove from heat.
5. Beat eggs and sugar on high for 5 minutes or until it forms ribbon strands when the beater is lifted.(The strands should fall in a figure eight pattern and be visible for a few seconds before disappearing.).
6. Transfer beaten eggs to a large mixing bowl gently,and fold in butter-orange juice mixture.Sift 1/3 cup of flour over the egg mixture,fold in gently but thoroughly with a rubber spatula,Repeat 2 times until all of the flour is incorporated.
7. Pour into prepared cake pan.Bake for 20-25 minutes,or until lightly golden at the edges.
8. Let cool 10 minutes,then turn out onto a rack,and let cool completely.
9. Meringue: Combine sugar,zest,and juice in a small saucepan,simmer over medium heat,stirring as necessary ,until it reaches 230 F on a candy thermometer.Remove from heat.
10. Place egg whites in the bowl of an electric mixer,begin to beat on high,as you slowly pour a steady stream of syrup into the bowl.Continue beating until it forms stiff peaks.
11. When cake is completely cool cut it in half crosswise and transfer bottom half to a cake stand.Frost bottom half with meringue,top with second half,frost top and sides.
12. Serve with slices of fresh orange.