A great, big celebration calls for special treats AND special gifts. Help us celebrate the blog birthdays of some wonderful friends! We bringing the treats, like this light-as-air and fabulous Orange Sponge Cake, plus you’re getting the gift – a chance to win $500 in PayPal cash!
Ready for a big celebration? I’m thrilled to help celebrate the blog birthdays of some fabulous blogger friends. We’ve got lots of amazing treats for this party and a big celebration giveaway. One of our wonderful readers will be the lucky winner of $500 in PayPal Cash. Sounds like a getting ready for spring shopping spree is in someone’s future!
Please join me in wishing a very happy blog birthday to our lovely birthday ladies!
A bunch of blogger friends are helping with this celebration!
Cindy at Little Miss Celebration | Lisa at Cooking With Curls
Sheryl at Lady Behind the Curtain | Cathy at Lemon Tree Dwelling
Julie at Tastes of Lizzy T | Marcie at Flavor the Moments
Carrie at Frugal Foodie Mama | Julie at This Gal Cooks
Julie at Bread Booze Bacon | Shauna at The Best Blog Recipes
Sandra at A Dash of Sanity | Rachael at Eazy Peazy Mealz
Claire at A Little Claireification | Evelyn at My Turn for Us
Nancy at The Bitter Side of Sweet | Emily at It Bakes Me Happy
Alyssa at What’s Cooking Love | Erin at DelightEMade
Kristi at I Should Be Mopping the Floor
I wanted to bring a great cake to the party and this Orange Sponge Cake, adapted from my 1960 Better Homes & Gardens Dessert Cook Book, is perfect! Light, airy and luscious, it’s sunshine on a plate. If you’ve never made a sponge cake before, the results are totally worth the effort! As with chiffon cakes, it’s important NOT to grease the pan. The ungreased pan allows the batter to rise properly and bakes to a beautiful cake. Use a 10” tube pan, preferably one with a removable bottom. You can bake it in a Bundt pan, which I did, but it takes a bit of work for the cake to be removed from the pan. Allow the cake to cool completely and run a thin knife around the edge of the pan. It WILL come out! 🙂
Once the egg yolk mixture is beaten until very thick, the cake flour is gently but thoroughly folded into the yolk by hand.
Beat the egg whites until stiff, glossy peaks form. The egg whites are carefully folded into the yolk/flour mixture.
Finish the cake with generous drizzles of thick, scrumptious orange glaze and sprinkles of orange peel. Slice sponge cake with a serrated knife. You can garnish slices of cake with a quarter slice of fresh orange inserted into a toothpick and into the cake slice.
This is a wonderful celebration cake that will make everyone happy and it is super light, so there’s always room for a slice!
Be sure to check out the other mouth-watering sweets my friends brought to the celebration!
Thank you so much for helping us celebrate…..good luck to everyone!
a Rafflecopter giveaway
- Orange Sponge Cake
- 1 ½ cups sifted cake flour
- 1 ½ cups sugar, divided into 1 cup and ½ cup
- 6 eggs, separated, at room temperature
- ½ cup of freshly squeezed orange juice
- 1 tablespoon finely grated orange peel
- ½ teaspoon salt
- 1 teaspoon cream of tartar
- Orange Glaze
- 2 cups sifted confectioner’s sugar
- ½ cup freshly squeezed orange juice
- ½ tablespoon finely grated orange peel, plus additional grated peel for garnish
- 1 teaspoon vanilla
- Preheat oven to 325 degrees.
- Use a 10” tube pan, preferably with a removable bottom. DO NOT GREASE.
- In a large mixing bowl, beat egg yolks until they are thick and lemon-colored.
- Add grated peel and juice; continue to beat until mixture is very thick.
- Gradually beat in one cup of sugar and salt.
- With a large rubber spatula, carefully fold all flour into egg yolk mixture until completely combined.
- In large mixing bowl, beat egg white until they are foamy; add cream of tartar and continue beating until soft peaks form.
- Gradually add ½ cup sugar and continue beating egg white until stiff, glossy peaks form.
- Gently and thoroughly fold whites into flour/yolk mixture.
- Pour batter evenly into 10” tube pan.
- Bake at 325 degrees for 55 minutes or until cake tested inserted in center comes out clean.
- Invert pan on wire rack and cool completely
- Orange Glaze.
- In medium bowl, combine confectioner’s sugar, vanilla, grated peel and enough freshly squeezed orange juice to make glaze of thick, drizzling consistency.
- Place waxed paper under cake on wire rack; with a large spoon, generously drizzle glaze over entire cake, allowing glaze to run down sides of cake.
- Garnish top of cake with additional grated orange peel.
- Slice cake with a serrated knife.
- Top slices with ¼ slice of fresh orange, inserted into cake slice with a toothpick, if desired.