SPONGE CAKE WITH ORANGE BUTTER ICING
CATEGORIES
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
DIRECTIONS
  1. CAKE
  2. While eggs warm to room temperature, spray Pam on the bottom surface only of the tube pan. Don't spray sides or your cake
  3. won't rise.
  4. Then cut a ring of waxed paper for the bottom of the pan. The ring can go
  5. up the sides slight but must be pressed flat.
  6. This cake is so soft you need these steps to avoid tearing it while taking it from pan.
  7. Pre-heat oven to 325
  8. Beat egg whites till stiff and dry.
  9. Add a dash of salt if you like.
  10. Beat yolks till light yellow and add flavouring and sugar (NOT
  11. ZEST)
  12. Add egg whites to yolks, folding carefully.
  13. Sift flour (starch) with baking powder and add to egg mixture, beating
  14. well.
  15. Fold in zest at the end, using a spoon ,not a beater (zest sticks, with this
  16. batter).
  17. Bake at 325 for 50 minutes, then allow to sit about five minutes in oven turned off.
  18. Remove from oven, invert the pan and allow cake to hang at least 8 hours.
  19. Remove from pan very carefully with sharp, long-bladed knife.
  20. Ice immediately as it can get dry.
  21. BUTTER ICING
  22. Soften butter to room temperature
  23. Whip in beater
  24. Add 1/3 of the sugar, slowly, beating well
  25. Add one tablespoon orange juice, beating well
  26. Add another 1/3 of the sugar, beating well
  27. Add orange juice, beat, then as much sugar as makes it the consistency you like.
  28. If you make it too thick, it will be very heavy on this light cake and "drag it down"!
  29. Ice cake however you usually do, being aware this cake tears easily. I use lots of hot water for my knife.
  30. 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
  31. me!
  32. In any case, if using zest, sprinkle it on top at the end.
  33. This cake needs to be covered in order not to either dry out or sog down.
  34. Gail Hallonquist
RECIPE BACKSTORY
Reprinted from Celi-Yak News - Summer 2009