Julie Child's Orange & Almond Spongecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 lb. butter, melted2/3 cup granulated sugar3 eggs, separatedGrated rind of 1 orange1/3 cup strained orange juice1/4 tsp. almond extract3/4 cup (4 ounces) pulverized almonds1/2 cup cake flour, scooped and leveled, turned into a sifter)1 Tbsp. granulated sugarPinch of salt
Preheat oven to 350 degrees. Butter and flour the cake pan and measure out all ingredients.
Gradually beat the sugar into the egg yolks and continue beating until mixture is thick, pale yellow and forms a ribbon when the beaters are lifted. Add the grated orange rind, orange juice and almond extract. Beat for a moment or two until mixture is light and foamy. Then beat in the almonds and finally 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. Using a rubber spatula, fold the cool, melted butter into the cake batter, omitting milky residue at the bottom of the butter pan. Stir one-fourth 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 level of preheated oven for 30 to 35 minutes. Cake is done when it has puffed, browned lightly, top is springy when pressed, and a needle plunged into the center comes out clean.
Remove cake from oven and let stand for about 10 minutes, until cake begins to shrink from sides of pan. Run a knife around the edges and reverse cake onto the rack, giving it a small, sharp, downward jerk to dislodge it from the pan. If it is not to be iced, reverse the cake immediately so it will cool puffed side up. Allow to cool for an hour or two.
To serve, sprinkle with powdered sugar or brush with apricot glaze and almonds, or fill with orange-butter filling or 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 mixture is thick, pale yellow and forms a ribbon when the beaters are lifted. Add the grated orange rind, orange juice and almond extract. Beat for a moment or two until mixture is light and foamy. Then beat in the almonds and finally 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. Using a rubber spatula, fold the cool, melted butter into the cake batter, omitting milky residue at the bottom of the butter pan. Stir one-fourth 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 level of preheated oven for 30 to 35 minutes. Cake is done when it has puffed, browned lightly, top is springy when pressed, and a needle plunged into the center comes out clean.
Remove cake from oven and let stand for about 10 minutes, until cake begins to shrink from sides of pan. Run a knife around the edges and reverse cake onto the rack, giving it a small, sharp, downward jerk to dislodge it from the pan. If it is not to be iced, reverse the cake immediately so it will cool puffed side up. Allow to cool for an hour or two.
To serve, sprinkle with powdered sugar or brush with apricot glaze and almonds, or fill with orange-butter filling or icing. Serves 8 people.
Number of Servings: 8
Recipe submitted by SparkPeople user PMGOHIO.
Nutritional Info Amount Per Serving
- Calories: 315.9
- Total Fat: 20.7 g
- Cholesterol: 110.5 mg
- Sodium: 105.9 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 1.7 g
- Protein: 6.1 g
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