Julia Child's Orange Spongecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2/3 cup granulated sugar4 egg yolksGrated rind of 1 orange1/3 cup strained orange juicePinch of salt3/4 cup cake flour (scooped and leveled, turned into a sifter)4 egg whitesPinch of salt1 Tbsp. granulated sugar
Preheat oven to 350 degrees. Butter and flour a 9" round cake pan and measure out all ingredients.
Gradually beat the sugar into the egg yolks and continue beating until the mixture thickens to form a ribbon when the beaters are lifted. Add the grated orange peel, orange juice and salt. Beat for a minute or two until the mixture is light and foamy. Then beat in the flour.
Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle on the sugar and beat until stiff peaks are formed. Stir 1/4 of the egg whites into the batter; delicately fold in the rest. Immediately turn into prepared cake pan and run the batter up to the rim all around. Bake in middle position of preheated oven for 30 to 35 minutes. Cake is done when it has puffed and browned, and shows a faint line of shrinkage from the edge of the pan. Let cool for 6-8 minutes. Run a knife around the edge of the pan and reverse cake on a rack. If not to be iced, immediately reverse again, puffed side up. Allow to cool for an hour or two. When cake is cold, you can sprinkle it with powdered sugar, or fill and ice the cake with Orange-butter Filling and Orange-butter Creme Icing. Serves 8 people.
Number of Servings: 8
Recipe submitted by SparkPeople user PMGOHIO.
Gradually beat the sugar into the egg yolks and continue beating until the mixture thickens to form a ribbon when the beaters are lifted. Add the grated orange peel, orange juice and salt. Beat for a minute or two until the mixture is light and foamy. Then beat in the flour.
Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle on the sugar and beat until stiff peaks are formed. Stir 1/4 of the egg whites into the batter; delicately fold in the rest. Immediately turn into prepared cake pan and run the batter up to the rim all around. Bake in middle position of preheated oven for 30 to 35 minutes. Cake is done when it has puffed and browned, and shows a faint line of shrinkage from the edge of the pan. Let cool for 6-8 minutes. Run a knife around the edge of the pan and reverse cake on a rack. If not to be iced, immediately reverse again, puffed side up. Allow to cool for an hour or two. When cake is cold, you can sprinkle it with powdered sugar, or fill and ice the cake with Orange-butter Filling and Orange-butter Creme Icing. Serves 8 people.
Number of Servings: 8
Recipe submitted by SparkPeople user PMGOHIO.
Nutritional Info Amount Per Serving
- Calories: 153.4
- Total Fat: 2.5 g
- Cholesterol: 106.3 mg
- Sodium: 31.6 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 0.0 g
- Protein: 4.0 g
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