Sponge Cake For The Trifle Recipe
Ingredients
| Cake flour | 1 Cup (16 tbs) | |
| Salt | 1⁄8 Teaspoon | |
| Eggs | 3 , separated | |
| White sugar | 1 Cup (16 tbs) | |
| Orange juice | 1⁄4 Cup (4 tbs) | |
| Orange rind | 1⁄4 Teaspoon, grated |
Nutrition Facts
Serving size: Complete recipe
Calories 1585 Calories from Fat 161
% Daily Value*
Total Fat 18 g27.1%
Saturated Fat 4.7 g23.3%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 452.9 mg18.9%
Total Carbohydrates 327 g108.9%
Dietary Fiber 15.7 g63%
Sugars 206.2 g
Protein 40 g79.9%
Vitamin A 17.2% Vitamin C 54.5%
Calcium 19.4% Iron 16.1%
*Based on a 2000 Calorie diet
Directions
Beat the egg whites, adding 1/2 cup of the sugar slowly until the mixture is stiff.
Beat the egg yolks till they form a ribbon when a spoon is drawn out of them.
Add the remaining 1/2 cup sugar.
Blend the white and yolk mixtures carefully.
Add the orange juice and rind.
Fold in the flour until just blended.
Spoon into an ungreased 9" tube pan, or for the trifle, two 8" ungreased layer tins.
Run a knife across the cake through the batter 5-6 times.
Bake at 350 degrees for 35-40 minutes for the tube pan, 20-25 minutes for the layers.
The cake should spring back when lightly touched.
Invert over a bottle if a tube, turn over racks if layers.
Cool, loosen with a knife, remove from the pans.
Chef
