SPONGE CAKE WITH ORANGE BUTTER ICING

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • CAKE
  • 5 eggs, separated carefully while cold
  • 3/4 cup potato starch (harder to get now
  • but available at Scoop 'n Weigh)
  • scant cup granulated sugar
  • 3 tsps baking powder
  • 1 tablespoon orange juice
  • 1 tsp. lemon juice
  • scant tsp vanilla
  • 1 tsp. orange zest
  • ORANGE BUTTER ICING
  • 3/4 pound of butter
  • 3-4 cups sifted icing sugar
  • 3 tablespoons frozen orange juice, still partly frozen
  • Orange zest to taste (I use about 2 teaspoons) unless there are kids who hate peel)
  • Soften butter to room temperature, Whip in beater

Directions

  • While eggs warm to room temperature, spray Pam on the bottom surface only of the tube pan. Don't spray sides or your cake
  • won't rise.
  • Then cut a ring of waxed paper for the bottom of the pan. The ring can go
  • up the sides slight but must be pressed flat.
  • This cake is so soft you need these steps to avoid tearing it while taking it from pan.
  • Pre-heat oven to 325
  • Beat egg whites till stiff and dry.
  • Add a dash of salt if you like. Beat yolks till light yellow and add flavouring and sugar (NOT ZEST)
  • Add egg whites to yolks, folding carefully.
  • Sift flour (starch) with baking powder and add to egg mixture, beating well. Fold in zest at the end, using a spoon ,not a beater (zest sticks, with this
  • batter).
  • Bake at 325 for 50 minutes, then allow to sit about five minutes in oven turned off.
  • Remove from oven, invert the pan and allow cake to hang at least 8 hours.
  • Remove from pan very carefully with sharp, long-bladed knife. Ice immediately as it can get dry.
  • ORANGE BUTTER ICING
  • Add 1/3 of the sugar, slowly, bating well
  • Add one tablespoon orange juice, beating well
  • Add another 1/3 of the sugar, beating well
  • Add orange juice, beat, then as much sugar as makes it the consistency you like.
  • If you make it too thick, it will be very heavy on this light cake and "drag it down"!
  • Ice cake however you usually do, being aware this cake tears easily. I use lots of hot water for my knife.
  • Wanda suggested we thin some icing, put a first coat on and
  • not worry about crumbs, let it dry and then do our final application. Sounds good to me! In any case, if using zest, sprinkle it on top at the end.
  • This cake needs to be covered in order not to either dry out or sog down.

Notes

Categories: Cake  Frosting 

Author Credit: Gail Hallonquist

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