More Great Recipes: Cake | Frosting

SPONGE CAKE WITH ORANGE BUTTER ICING


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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


CAKE


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.



BUTTER ICING


Soften butter to room temperature


Whip in beater


Add 1/3 of the sugar, slowly, beating 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.


Gail Hallonquist


Pairs Well With


Notes

Reprinted from Celi-Yak News - Summer 2009

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