It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.
- The Ingredients
- 6 Egg Yolks
- 2 tablespoons orange zest
- 1/2 cup orange juice
- 2 teaspoons vanilla extract
- 1 1/2 cups white sugar
- 1 1/4 cups all-purpose flour
- 6 Egg Whites
- 1/2 teaspoon cream of tartar
- The Way of Preparing
- Oven to 325°F, 165°C, oven mark 3.
- In a medium bowl, beat the egg yolks on high speed for about five minutes or until thick and light in color.
- Add the orange zest, juice, and vanilla and beat on low speed until well combined.
- Also at low speed, beat in one cup of the white sugar.
- Increase to medium speed and beat until thick and doubled in volume, about five minutes.
- Add flour, 1/4 cup at a time, folding in until completely combined. Set aside.
- In separate large bowl, whip cream of tartar and egg whites until soft peaks form. Add the remaining 1/2 cup of white sugar and whip until stiff peaks form.
- Fold 1/3 of the egg whites into the yolk mixture, folding until no streaks remain.
- Add the yolk mixture into the remaining egg whites and fold to combine.
- Pour into a ten inch, ungreased tube pan.
- Bake for 55 to 60 minutes or until the cake springs back lightly when touched near the center.
- Cool by immediately inverting cake in pan and cool completely before de-panning.
- Chocolate Orange variation: reduce flour to one cup and add 1/3 cup unsweetened cocoa powder into the flour. Prepare as above.
I love making this cake. Especially the orange chocolate version. Since they’re always making sponges on The Great British Bake Off, I like this recipe for how often I see it. Try to make your own variant of it, see what you come up with!