“When the occasion calls for a light, sweet dessert, this delicious orange sponge cake is a perfect choice. Stiffly beaten eggs–first the whites, then the yolks–are the secret of its light, airy texture.”
Thus begins the intro to “the best-ever orange sponge cake” according to the McCall’s Cooking School in its 1984 recipe cards series. I have several of these cards (pages) because they came in the mail as promotional material with the hope that one would subscribe and receive a packet of recipes monthly eventually becoming an entire cookbook. Well, I just saved the pages that I got for free!
I decided to make the cake. I do not do well making sponge or chiffon cakes. I like butter cakes and do pretty good with them. In my past efforts to make sponge cakes they turn out like hockey pucks and inedible. Perhaps my baking skills have improved. I am counting on it as I begin this bake. I figure that a sponge has no butter and actually has less sugar than my usual butter cakes so that is a good thing.
In baking I may change up flavorings but generally follow the instructions exactly. Baking is a science, flavoring is the art.
- 6 egg whites, brought to room temperature
- 1 3/4 cups sifted all-purpose flour, sift before measuring
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 6 egg yolks
- 6 tablespoons fresh orange juice (silly me, I only measured out 3!)
- 1 tablespoon freshly grated orange peel
In large bowl of electric mixer beat the egg whites until foamy then gradually beat in 1/2 cup of the sugar, 2 tablespoons at a time, beating well after each addition. Beat until stiff peaks form. Preheat oven to 350 F.
Sift the sifted flour with the salt onto a plate or sheet of waxed paper; set aside.
In another bowl beat the egg yolks until very thick and lemon-colored, no less than 3 minutes. Do not underbeat. Gradually beat in remaining 1 cup of sugar and continue beating until smooth. At low speed alternately blend flour mixture and orange juice into the egg yolk mixture, starting and ending with the flour. Add orange peel.
Now gently fold yolk mixture into egg whites. I never know if I have adequately folded this together. I did not want to deflate the egg whites but did not want the batter to be unblended.
Prepare the pan. The instructions are to use an ungreased 9 3/4 by 4 inch kugelhopf pan. Or a tube pan without removable bottom. So I use a bundt pan. If desired, one can spray the pan with cooking spray but after baking do not invert over bottle to let cool. Just put it on a rack to cool completely and then remove from pan by running a spatula around the edge of the cake.
Dust with powdered sugar, cut and serve. Success is mine! It is light and airy and has a light orange taste. Hubby says “moist, orangey”, at first he said “lemony” so perhaps the other 3 tablespoons of orange juice is needed. But he likes it, and so do I.