Orange Scented Sponge Cake
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| July 27, 2008
Filed Under basic, cake, dessert, recipe

I made this Fresh Orange Sponge Cake from my The Fannie Farmer Baking Book. It is a classic and really nothing about it needs changing. It is light and the orange gives the cake a fresh flavor that isn’t overly sweet. I combined it with a dacquoise, strawberry whipped cream and home made jam to make a birthday torte for my stepmother. Even though there is no butter or oil in the cake I find it moist enough that I didn’t use a simple syrup soak. But you certainly could add it for flavor.
Fresh Orange Sponge Cake from The Fannie Farmer Baking Book by Marion Cunningham:
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 cup egg whites (about 8 large whites)
1/2 cup sugar
1/3 cup yolks (about 6)
3/4 cup sugar
2 tablespoons orange zest
1/3 cup fresh squeezed orange juice
Preheat oven to 350°F and prepare 2 9-inch round cake pans with parchment, no butter.

Sift together the flour and salt twice; set aside.

In your mixer beat the egg whites until foamy. Gradually add 1/2 cup of sugar, continue to beat until the whites are stiff but moist,

and stand in soft peaks peaks. Set aside.

In a separate mixing bowl, beat the yolks until they are thickened slightly, then slowly add the remaining 3/4 cup sugar.

Continue to beat until the mixture is thick and lemon-colored.Add the orange zest and juice, blend well.

Sift 1/2 the flour over the egg yolks.

Fold the flour into the eggs. Repeat with the rest of the flour.

Add 1/3 of the whites to the yolk mixture and gently fold in. Continue with the next 1/3 of egg whites.

Add the last 1/3 of whites and fold gently until they are well combined.

Spread the cake batter into the two ungreased pans.

Bake for about 30 minutes or until a skewer comes out clean.

Invert the cake pans and let stand this way until the cake is completely cool.

Flip over, run a knife around the sides and tap the cake gently out of the pans. Frost with your favorite icing, use in trifle, a summer torte.
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Comments
7 Responses to “Orange Scented Sponge Cake”
| 07/28/08 8:42 am |
Amanda said...
loving those layers! so thin and crisp. I have a hard time getting mine to turn out that way. How do you cut your layers? |
| 07/28/08 12:57 pm |
grace said...
yes, the cake is lovely–you do good work. however, i’d take a pastry bag full of strawberry whipped cream and just squirt it down my gullet. yum! |
| 07/28/08 1:02 pm |
zoe said...
Thank you! Amanda, I use a super slicer knife that is sharp, serrated and very long; a perfect combo for cutting cakes. Grace, you assume I didn’t! Zoë |
| 07/29/08 8:54 pm |
courtney said...
May I ask how tall those cake pans are? They look taller than mine (the standard ones you find in places like bed bath and beyond). |
| 07/29/08 10:15 pm |
zoe said...
Hi Courtney, Excellent question! My pans in that picture are 3-inches tall x 8-inches. I call for 9-inch cake pans in the recipe, because I figured many people won’t have such tall pans. If you use your regular 9-inch pans you will be all set. Thanks for noticing and bringing it to my attention. I’m sure others were quietly wondering what is up with my tall pans! Zoë |
| 02/4/09 12:05 pm |
francesca said...
I would like to know how many egg whites do you use for this cake. It does not state. Thank you |
| 02/4/09 5:18 pm |
zoe said...
Hi Francesca, The way I wrote the 8, for some reason created an emoticon in its place. Very strange! Thanks for letting me know. I’ve fixed the recipe! Zoë |
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