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Orange Sponge Cake Recipe |
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Ingredients: 1 1/4 cups all-purpose flour 1/3 cup sugar 6 egg yolks 1 tablespoon grated orange peel 1/2 cup orange juice 2/3 cup sugar 6 egg whites 1 teaspoon cream of tartar 1/2 cup sugar Oven 325o
Method: Combine flour and 1/3 cup sugar. In a small mixer bowl beat yolks at high speed of electric mixer 6 minutes or till thick. Combine flour, soda, and 1/2 teaspoon slat. Beat shortening 30 seconds. Add remaining 1 cup granulated sugar and vanilla; beat till fluffy. Add the 2 eggs, one at a time, beating 1 minute after each. Add dry ingredients and remaining 1 cup milk alternately to beaten mixture, beating after each addition. Stir in chocolate mixture. Turn into pans. Bake in a 325o oven for 25 to 30 minutes. Cool 10 minutes on racks. Remove from pans; cool.
To assemble, place 1 cake layer on a serving plate. Using 1 cup Gold Butter Frosting, make a 1/2-inch border (1 inch high) around top of layer. Use 1/2 cup of the frosting to make a solid circle in center of cake, about 2 1/2 inches in diameter and 1 inch high. Spread chilled Cherry Filling between border and circle. Place second cake layer on top. Frost top and sides with remaining frosting. If desired, garnish with maraschino cherries and chocolate curls. Chill. Let stand at room temperature 20 minutes before serving. Serves 12.
Cherry Filling:Drain one 16-ounce can pitted dark sweet cherries, reserving 1/2 cup syrup. Halve cherries and pour 1/3 cup Kirsch or cherry liquer over, let stand 2 hours. Combine 4 teaspoons cornstrach and reserved cherry syrup; add cherry Kirsch mixture. Cook, and stir till bubbly. Cook and stir 2 minutes more. Cool; cover and chill.
Golden Butter Frosting:Beat 1 cup butter till fluffy. Beat in 2 1/4 cups sifted powdered sugar till smooth. Add 3 egg yolks, beating till mixture is fluffy. Add 2 1/4 cups sifted powdered sugar, beating till smooth.
Per serving (1/12 of serving): 186 calories, 5 g protein, 36 g carbohydrates, 3 g fat, 74 mg Sodium |
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