Sticky Citrus Sponge Cake Food

STICKY CITRUS SPONGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
• Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn't have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
• Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
• Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.

CITRUS SPONGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Beat egg yolks until slightly thickened.
• Gradually add 3/4 cup of sugar and hot water to yolks, beating until thick and lemon colored.
• Blend in orange juice, vanilla, orange and lemon peels.
• Sift together cake flour, baking powder and salt.
• Add to wet ingredients.
• In a separate bowl, beat egg whites until soft peaks form.
• Add remaining 1/4 cup sugar, a tablespoon at a time until stiff peaks form.
• Fold 1/4 of the egg white mixture into batter until incorporated. Fold in remaining egg whites.
• Spoon into an ungreased 10 inch tube pan.
• Bake at 350 degrees for 20-25 minutes, or until cake springs bake when pressed lightly.
• Immediately invert pan and cool.

CITRUS SPONGE CAKE WITH STRAWBERRIES

Steps:

• 1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with the oil and dust with potato starch.
• 2. Sift the cake meal and potato starch together over a piece of foil and set aside.
• 3. In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick. Add the sugar slowly. Continue to beat 3 minutes more.
• 4. With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest. Add the vanilla and almond extract. Gradually add the matzo meal mixture to the batter. Mix gently until well blended.
• 5. In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy. Add the salt and beat until the whites hold glossy peaks. Gently fold the egg whites into cake batter with a spatula. Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean. Cool the cake in the pan, then loosen the sides. Cool completely.
• 6. Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges.
• 7. Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake. Spoon the strawberries over each cake wedge and serve.

STICKY ORANGE SPONGE CAKE

Steps:

• Heat the oven to 350 degrees F and grease a 10" or 11" cake tin.
• Finely grate the zest from two of the oranges into a large bowl.
• Cut the peel and pith from all of the oranges with a serrated knife, and slice quite thickly.
• Drizzle the golden syrup on the bottom of the cake tin.
• Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
• Put all of the remaining ingredients into the bowl with the orange zest and chopped orange.
• Beat with an electric hand mixer until smooth.
• Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
• Bake for 45 to 50 minutes until firm when pressed.
• Allow to settle for 5 minutes before turning out.
• Drizzle with additional golden syrup if you like and serve with custard or ice cream.