Supreme Orange Sponge Cake

Posted by admin | Desserts,Eggs,Recipes | Tuesday 3 May 2011 3:59 am

I mentioned recently about They Cook & Draw. Orange Supreme CakeWell, a few days back I came across a recipe that I scribbled down and that was held up by magnets on my refrigerator since. This morning I actually woke early enough to try the Supreme Orange Sponge Cake. For a change, I actually had every single ingredient – not that there are many, in my kitchen. It was simple and it turned out wonderful! There’s nothing quite like the tangy flavor of orange wafting round your kitchen on a summer morning! Mmmmmmmm!

This is the recipe, almost ditto, but I added some milk and butter, simply because at one point the batter was just too thick to stir! I think I would have liked double the orange juice too but I had no more. And the walnuts are my addition too.
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SUPREME ORANGE SPONGE CAKE Serves 8
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INGREDIENTS
1 1/2 cups all purpose flour (maida)
1 cup white sugar
3 eggs
5 tablespoons orange juice ( 1 small orange should be enough)
1 teaspoon orange zest
1 teaspoons baking soda
3 tablespoons milk
1 teaspoon salted butter
7-8 walnuts. 4 whole for the top, the rest crumbled (optional)

PREPARATION

Turn your oven on high and grease your baking tin.

Wash the orange thoroughly and use the smallest file on your grater to get enough zest. Then squeeze the orange juice and set aside.

Separate the eggs carefully.

Mix the egg yolks with the sugar and zest and mix vigorously. Slowly add the flour and baking soda. Keeps stirring.
This is where I desperately needed more liquid – the mixture got so thick I could barely move the spoon, so I added 3 tablespoons of milk and a teaspoon or butter. I suppose more orange juice would have been greatbut I’d finished the last orange! Maybe your cups are a little smaller, then you don’t need to add either the butter or milk.

Add the small bits of walnut if you’re going to use them. Mix.

Beat the egg whites till they’re completely stiff and stand in peaks. Quickly but gently fold it into the rest of the mixture.

Pour into the baking tin, garnish with walnuts on top, and pop into the oven. Turn the heat down to the lowest setting.
beautiful baked orange cake
The original recipe said 50-60 minutes, but I luckily couldn’t resist checking at 30 minutes. My cake was done, and a few minutes more would have burnt it! So you need to check on that. I caught it right in time, and it came out all golden and split down the center.

Turn out on a rack to cool. Cut. Eat! Mmmmmm!

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