ALMOND-ORANGE SPONGE CAKE
A light snowfall of powdered sugar is all you need to dress up this delish sponge cake. With its light texture and citrusy flavor, who needs icing?
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup of the granulated sugar, beating until stiff and shiny; set aside.
- Beat egg yolks and remaining 1/2 cup granulated sugar in large bowl with electric mixer on medium speed 10 min. or until thick and lemon colored. Add almonds, orange zest and juice; beat 1 min. or until well blended. Gently stir in matzo cake meal and potato starch. Add egg white mixture; stir gently until well blended. Spread into ungreased 10-inch tube pan.
- Bake 50 min. to 1 hour or until golden brown. Invert cake onto wire rack; cool completely in pan. Loosen cake from pan; remove from pan to serving plate. Sprinkle with the powdered sugar.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 105 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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