SPONGE CAKE WITH BLUEBERRY TOPPING

Sponge Cake with Blueberry Topping image

This recipe puts the blueberries grown in our area to good use. It's a great summertime dessert.-Frances Colley, Coos Bay, Oregon

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 17

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Ingredients

6 large eggs, separated
1-1/2 cups sugar
3/4 cup orange juice
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
BLUEBERRY TOPPING:
1/2 cup sugar
2 teaspoons cornstarch
1 tablespoon grated orange zest
1/2 cup orange juice
2 cups fresh or frozen blueberries
SOUR CREAM TOPPING:
2 cups sour cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
grated orange zest, optional

Steps:

Let eggs stand at room temperature for 30 minutes. Sift flour and baking powder; set aside. , Place oven rack in lowest position. Preheat oven to 325°. In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in orange juice. Add dry ingredients to yolk mixture until well blended , Add cream of tartar to egg whites; with clean beaters, beat on high until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake 50-55 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely. , For blueberry topping, in a large saucepan, combine sugar, cornstarch and orange zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in blueberries., For sour cream topping, in a large bowl, combine sour cream, confectioners' sugar and vanilla. , Run a knife around side and center tube of pan. Remove cake to a serving plate; cut into slices. Serve with warm blueberry topping and the sour cream topping. Garnish with orange zest if desired. , ,

Nutrition Facts : Calories 250 calories, Fat 7g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 77mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.