Orange and Lemon Sponge Cake
Source of Recipe
Suzie
List of Ingredients
Orange and Lemon Sponge Cake
6 eggs
1 cup sugar
1 cup sifted flour
3 T. grated orange (about 1/2 medium orange)
2 T. grated lemon
2 t. vanilla
Recipe
In the large bowl of mixer, beat eggs and sugar at high speed until eggs have tripled in volume and are light and frothy, about 6 to 8 minutes.
On low speed, beat in flour just until blended. Do not overbeat. Fold in the remaining ingredients and blend. Spread batter evenly into a 10" ungreased tube pan (one with a stand for inverting) and bake at 350 for 40 to 45 minutes or until a cake tester, inserted in center comes out clean. Do not overbake. Remove from oven, invert and allow to cool.
When cool, remove from pan, place on a lovely platter and serve with a dollop of frozen yogurt or non dairy whipped topping with a spoonful of strawberry syrup.
Serves To Make Passover Sponge Cake:
In the above recipe, use 1/2 cup matzo cake meal and 1/2 cup potato starch instead of the flour. Cake will not rise as high.
Note:
The classic sponge cake requires separating eggs, beating yolks and whites separately, delicately folding both bother. This sponge cake eliminates all these steps and is truly wonderful.
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