My Moms Orange Sponge Cake Food

ORANGE SPONGE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside., In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and zest; beat 3 minutes longer. Gradually add flour mixture and mix well., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners' sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

ORANGE SPONGE CAKE WITH WHIPPED CREAM

Steps:

• Separate 5 eggs, adding the yolks to a large bowl (use a stand mixer bowl if you have one) and adding the whites to a large stainless mixing bowl. (To prevent any goofs, it helps to first use two small bowls, adding one egg white at a time to one, and one yolk at a time to the other, then pouring those into your larger bowls as you go. If you get any yolk in your egg white, you can start over with another egg.) Wash your hands after touching raw eggs.
• Preheat the oven to 325 degrees F. Grease and flour two, 9-inch, round cake pans.
• Rinse an orange and dry it. Grate 1 tablespoon of orange zest and set it aside. Squeeze two tablespoons of orange juice and add them to your bowl with the egg yolks. Add 1/2 cup confectioners sugar, the lemon extract, and salt to your egg yolks. Beat the egg yolk mixture for 10 minutes on medium-high speed, until it is very thick and lemon-colored. (If you have a stand mixer, use it.)
• If you also have a hand mixer, you can make your meringue while the stand mixer beats the egg yolks. If not, just wait until the egg yolk mixture is done. To make the meringue, using clean beaters, beat the five egg whites and gradually add in the 1/2 cup of granulated sugar, beating well after each addition. Beat until soft, rounded peaks form. (It will take several minutes. The peaks will turn over slightly when the beater is slowly lifted out of the meringue.)
• Gently spread your egg yolk mixture over your beaten egg whites, and gently fold them together, (use an under-and-over motion with your spatula.) Sift your flour into a small bowl (if you have a fine mesh strainer, you can use that to sift). Gradually add the sifted flour to the batter (add 1/4 cup of flour at a time), gently folding in the flour as you go.
• Transfer your cake batter to the two cake pans, distributing it evenly and smoothing the tops with your spatula. Bake for 20-25 minutes on the center rack (they both should fit diagonally), or until a cake tester or toothpick inserted in the center comes out clean. Cool the cake layers by standing them up on a clean towel and letting them lean on a wire rack against your counter's back splash wall. Turn the pans counter-clockwise occasionally, as the cakes pull away from the edges of the pans.
• While the cake layers are cooling, make your filling. Squeeze 3/4 cup of orange juice and whisk it with 1/2 cup granulated sugar and the 1 tablespoon of orange zest. Set that aside.
• Separate two eggs, placing the egg whites in a clean and dry medium, stainless bowl. (You won't need the two egg yolks but can refrigerate them for another use.) Using clean beaters, beat the egg whites until frothy, then gradually add in 1/4 cup granulated sugar, beating well after each addition. Beat the egg whites until stiff peaks (not dry) are formed. (It will take several minutes. The peaks will remain standing when the beater is slowly lifted out of the meringue.) Add the orange juice mixture to the meringue and gently fold it in until you no longer see any liquid.
• When the cake layers have cooled, loosen them from the pans (run a knife around the edges of the pans if you need to). Place a dinner plate over each cake layer and invert one cake layer onto each plate. Carefully turn over each cake layer until the rounded side is up. Gently spread the orange meringue filling over the surface of each cake layer, starting in the center and being careful not to let the filling run over the sides. Try to use an equal amount of filling on each layer. Wash and dry your cake pans and use them to cover each plate. Place the covered cake layers in the refrigerator overnight or for at least 10 hours.
• The next day (or after 10 hours), the filling should mostly be absorbed into the cake layers. Make your whipped cream an hour before serving the cake. In a large, stainless mixing bowl and using clean beaters, beat your cream, confectioners sugar and vanilla. Beat until the mixture forms the consistency of whipped cream.
• To assemble the cake, place one cake layer on your serving dish, with the filling side on top. Gently spread whipped cream over the cake's surface. Place the other cake layer on top, keeping the filling side up. Frost the top and sides of the cake, making swirls if you wish. Decorate with orange slices, if desired.

FLUFFY ORANGE SPONGE CAKE

Steps:

• Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
• In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
• Gradually add remaining powdered sugar, beating constantly about 4 minutes.
• Stir in orange peel.
• Wash beaters thoroughly.
• In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
• Gently fold yolk mixture into whites.
• Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
• Turn into ungreased 9 inch tube pan.
• Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
• Invert cake in pan, cool thoroughly.
• Remove from pan.
• With a long tined fork, poke holes in top of cake at 1 inch intervals.
• For syrup, in a saucepan combine orange juice and honey.
• Simmer 5 minutes.
• Remove from heat, stir in almond extract.
• Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
• Chill, if desired.

ORANGE SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
• Separate the eggs while cold, then bring to room temperature.
• Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
• In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
• Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

MOM'S SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
• Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
• Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

ORANGE SPONGE CAKE

Steps:

• Beat egg whites until stiff, then add yolks one at a time, beating between each addition.
• Add sugar, rind and juice.
• Combine flour, powder and salt and fold into juice mixture.
• Bake in a shallow pan long and slowly (at 300-325 degrees and start checking for doneness at 35 minutes)