Orange Sponge Cake
Ingredients
- 1-3/4 cups (425 mL) cake-and-pastry flour
- 2-1/4 tsp (11 mL) baking powder
- 1/4 tsp (1 mL) (generous) salt
- 7 eggs, separated
- 1 cup (250 mL) granulated sugar
- 1 tsp (5 mL) vanilla extract
- 1 tsp (5 mL) grated orange rind
- 2/3 cups (150 mL) orange juice
- 1-1/2 cups (375 mL) whipping cream
- 2 tbsp (30 mL) icing sugar
- 2 tbsp (30 mL) Grand Marnier (Substitute any other orange liqueur)
- 1 cup (250 mL) to 2 cups (500 mL) blackberries, raspberries, blueberries or halved strawberries
Preparation
Grease and flour 9- or 10-inch/23 or 25 cm (3 L) tube pan.
Sift flour; sift again with baking powder and salt. Set aside.
In large bowl or stand mixer, beat egg yolks with half of the granulated sugar until light and fluffy; beat in vanilla and half of the orange rind. Beat in orange juice. Stir flour mixture into batter until thoroughly mixed.
In separate bowl, beat egg whites until soft peaks form; add remaining granulated sugar. Beat until stiff but not dry. Mix a third of the egg white mixture into batter; fold in remaining egg whites. Scrape into pan, smoothing top.
Bake in 325°F/160°C oven until tester inserted in centre comes out clean, 55 to 65 minutes. Cool upside down on rack.
Whip cream with icing sugar and remaining orange rind until fairly stiff; beat in Grand Marnier.
Ice cake with whipped cream mixture and decorate with berries to taste.
Makes 16 slices.
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