WORLD'S BEST ORANGE AND LEMON SPONGE CAKE
This is my very favorite sponge cake. It has a marvelous taste and texture, but also, because it is amazingly easy to prepare. This cake is a base for many desserts and is a great recipe for your repertoire.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In the large bowl of an electric mixer, beat eggs and sugar at high speed for about 10 minutes or until eggs have tripled in volume and are light and frothy.
- On low speed, beat in flour only until blended. Fold in orange, lemon and vanilla. Pour batter into an ungreased 10 inch tube pan and bake in a 350°F oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean. Do not over-bake. Remove from the oven, INVERT, and allow to cool. (If your tube pan does not have the three little legs for inverting, you must invert cake over the neck of a large size soda bottle.).
- When cool, remove from pan and serve with fresh sliced strawberries and whipped cream. It can also be served with a faint sprinkling of sifted powdered sugar. Serves 10.
- NOTE: DO NOT under-beat the eggs or cake will lose volume. If your mixer does not have a very low and gentle setting, then fold in the flour by hand.
- Easiest & Best Coffee Cakes and Quick Breads.
Nutrition Facts : Calories 172.3, Fat 3.1, SaturatedFat 0.9, Cholesterol 126.9, Sodium 42.5, Carbohydrate 30.7, Fiber 0.7, Sugar 20.4, Protein 5.1
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