Original Orange Sponge Cake Recipe
Written by admin on December 11th, 2009
Ingredients:
-1/2 cup matzo cake meal
-1/2 cup potato starch
-1/2 teaspoon salt
-1/2 cup fresh orange juice
-1/4 cup fresh lemon juice
-1 orange, zest of
-1 lemon, zest of
-1 cup sugar
-1/4 cup canola oil
-6 eggs separated
Directions:
Position a rack in the lower third of an oven and preheat to 325 degrees F.
Over a sheet of waxed paper sift together cake meal, potato starch and salt then set aside.
In a small bowl whisk together orange juice, lemon juice and zests then set aside.
In bowl of electric mixer fitted with flat beater beat together 3/4 cup sugar and oil on medium. Beat until well combined about 1 minute. Add egg yolks one at a time beating well after each addition.
Reduce speed to low and add matzo mixture in three additions altering with orange mixture. Begin and ending with matzo.
Beat each addition just until incorporated then beat for 1 minute more. Remove bowl from mixer and set aside.
In clean bowl of electric mixer with whisk beat egg whites on medium speed for 3 minutes. Add remaining sugar and beat until stiff peaks form about 5 minutes.
Using a rubber spatula gently fold whites into egg yolk mixture just until combined.
Pour batter into angel food cake pan. Bake until cake is golden brown and springs back when touched in the center about 1 hour.
Immediately invert the pan onto its feet or the neck of a wine bottle and let cool completely.
Run a thin bladed knife around outer sides of pan and around inside of the tube to loosen cake. Invert pan onto a cake plate and lift off the pan.
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