Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Orange Sponge Cake February 10, 2012

This is a wonderful light textured cake with a lovely orange flavor.

 

Ingredients

 

1 cup self raising flour, sifted

1 1/4 cups icing sugar, sifted

5 egg yolks

1 Tbsp orange zest

5 egg whites

1 tsp vanilla extract

1/2 tsp cream of tartar

 

Method

 

Combine flour and 1/2 cup of the sifted icing sugar, set aside.

In a bowl beat the egg yolks with an electric mixer on high for about 6 minutes or until thick and lemon coloured.

Gradually add the remaining icing sugar, beating constantly for about 4 minutes.

Stir in the orange zest

Wash the beaters thoroughly.

In a large bowl beat the egg whites, vanilla and cream of tartar until soft peaks form.

Gently fold yolk mixture into whites.

Sift flour mixture over the egg mixture, 1/3 at a time and fold in gently.

Turn into greased tin.

Bake at 325F/160C/gas mark 3 for 55 minutes or unyil the cake springs back when lightly touched.

Leave in the tin to cool for 5 minutes before turning onto a wire rack to cool completely.

 

Next up the choice is yours, as you can see I made Glace Icing and decorated mine.

You could also poke holes in the top of the cake with a fork and pour an orange syrup over it. Here’s how you can do that..

 

1 cup orange juice

1Tbsp honey

1/2 tsp almond extract

Put the orange juice and honey in a saucepan and simmer for 5 minutes.

Remove from the heat and stir in the almond extract.

Spoon the syrup evenly over the cake, a small amount at a time, allowing the cake to absorb the syrup.

Chill if liked.

 You need a 9ins cake tin. It can be a Bundt Tin a regular Cake Tin or a Patterned one similar to the one I used.

 

 

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What do you think, would you make this?

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