Rolled Orange Sponge Cake Recipe
Written by admin on September 27th, 2009
Ingredients:
-2 tablespoons confectioners’ sugar
-4 large eggs separated
-3 egg whites at room temperature
-3/4 cup granulated sugar
-2 tablespoons finely grated orange zest
-1 tablespoon fresh lemon juice
-1/8 teaspoon salt
-1 cup minus 1 tablespoon sifted cake flour
-3/4 cup orange spreadable fruit
Directions:
Preheat oven to 350 then line jelly roll pan with wax paper.
Dust clean dish towel with 1 tablespoon of the confectioners’ sugar then set aside.
Beat all 7 egg white with mixer on medium until soft peaks form then set aside.
Beat egg yolks with whisk until thick then gradually beat in sugar beating until thick and light.
Add orange zest, lemon juice and salt then beat well to combine.
Gradually stir in cake flour mixing well.
Stir one-fourth of the beaten egg whites into batter then fold in remaining whites.
Spread batter evenly into prepared pan and bake 15 minutes.
Insert knife around edge of pan and invert cake into prepared dish towel.
Peel paper off cake then starting at narrow end roll cake up with towel.
Transfer rolled cake to rack and let cool then unroll cake removing towel.
Evenly spread fruit over cake then reroll.
Arrange cake seam side down on serving platter and sprinkle with remaining powdered sugar.
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Janie’s Sponge Cake Recipe
Written by admin on September 23rd, 2009
Ingredients:
-6 Eggs
-1 cup Sugar
-1 cup Flour
-2 tablespoons Baking Powder
-1 teaspoon Vanilla
Directions:
Beat eggs with an electric stand mixer. Gradually add the sugar and flour. Continue to beat the mixture for 5 minutes. Add the baking powder and vanilla and mix 2 more minutes. Grease and flour a cake pan. Pour batter into prepared pan and bake at 350F for 60 minutes or until top springs back when touched lightly.
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Basic Sponge Cake Recipe III
Written by admin on August 31st, 2009
Ingredients:
-1 cup Sifted cake flour
-1 teaspoon Baking powder
-1/4 teaspoon Salt
-3 Eggs, separated
-1 cup Sugar, divided
-2 teaspoons Vanilla
-1/4 cup Water
-2 Egg whites
Directions:
Combine cake flour, baking powder, and salt, stir well and set aside. Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer for 1 minute. Gradually add 3/4 cup sugar, beating constantly until egg yolks are thick and pale, about 5 minutes. Add vanilla and 1/4 cup water, beating at low speed until well blended. Add flour mixture to egg yolk mixture beating at low speed until blended and set aside. Beat 5 egg whites at room temperature at high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 Tablespoon at a time, beating until still peaks form. Gently stir one fourth of the egg white mixture into the batter. Gently fold in the remaining egg white mixture. Pour batter into an ungreased 10 inch tube pan. Bake at 350F for 35 minutes or until cake springs back when touched lightly in center.
Invert pan; cool 45 minutes. Loosen cake from sides of pan, remove.
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