Citrus Spice Sponge Cake Recipe
Ingredients
| 3/4 cup plus 2 tbs. unbleached white flour | ||
| Baking powder | 1 Teaspoon | |
| 1/8 tsp. each cloves and allspice | ||
| Nutmeg | 1/16 Teaspoon | |
| Egg yolks | 3 | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Orange peel | 1 Tablespoon, grated | |
| Lemon peel | 1 Tablespoon, grated | |
| Egg whites | 7 | |
| Cream of tartar | 1/2 Teaspoon | |
| 1 orange, cut in half and each half sliced in fifths, making 10 half slices | ||
Directions
Sift flour, spices and baking powder.
Set aside.
Whip yolks 2 minutes.
Dribble in orange juice while whipping.
Gradually add sugar and whip 3 more minutes until yolks are thick.
Fold in vanilla and grated peels.
Whip egg whites until foamy.
Add cream of tartar and whip to soft peaks.
Gradually add sugar and whip to wet peaks.
Fold the flour into the yolk mixture and then fold in the whites, taking care not to deflate.
Pour into an ungreased 9" tube pan.
Bake in the lower third of oven at 325° for 40 minutes or until cake springs back when touched.
Invert pan to cool.
When cooled, remove from pan and spoon glaze over cake.
Place orange slices on top of cake.
Set aside.
Whip yolks 2 minutes.
Dribble in orange juice while whipping.
Gradually add sugar and whip 3 more minutes until yolks are thick.
Fold in vanilla and grated peels.
Whip egg whites until foamy.
Add cream of tartar and whip to soft peaks.
Gradually add sugar and whip to wet peaks.
Fold the flour into the yolk mixture and then fold in the whites, taking care not to deflate.
Pour into an ungreased 9" tube pan.
Bake in the lower third of oven at 325° for 40 minutes or until cake springs back when touched.
Invert pan to cool.
When cooled, remove from pan and spoon glaze over cake.
Place orange slices on top of cake.
Chef
