Name: Layered Orange Sponge Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 8 large eggs, separated -; 1 cup plus 2 tablespoons all-purpose flour -; 2/3 cup plus 2/3 cup sugar, divided -; 1/2 cup orange juice -; 3 tablespoons grated orange zest -; 1/2 teaspoon salt -; 1/4 teaspoon cream of tartar -; Frosting: -; 1-1/2 cups sugar -; 6 tablespoons all-purpose flour -; 2/3 cup orange juice -; 3 tablespoons grated orange zest -; 2 large eggs -; 2 cups heavy whipping cream -; 1 cup chopped pecans -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Layered Orange Sponge Cake

1. 8 large eggs, separated -

2. 1 cup plus 2 tablespoons all-purpose flour -

3. 2/3 cup plus 2/3 cup sugar, divided -

4. 1/2 cup orange juice -

5. 3 tablespoons grated orange zest -

6. 1/2 teaspoon salt -

7. 1/4 teaspoon cream of tartar -

8. Frosting: -

9. 1-1/2 cups sugar -

10. 6 tablespoons all-purpose flour -

11. 2/3 cup orange juice -

12. 3 tablespoons grated orange zest -

13. 2 large eggs -

14. 2 cups heavy whipping cream -

15. 1 cup chopped pecans -

How to cook deliciously - Layered Orange Sponge Cake

1. Stage

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour twice.

2. Stage

In another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in orange juice and orange zest. Fold in flour.

3. Stage

Add salt and cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining 2/3 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.

4. Stage

Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours.

5. Stage

Meanwhile, in a large heavy saucepan, mix sugar and flour. Whisk in orange juice and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

6. Stage

In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl. Cool 30 minutes. Press plastic wrap onto surface of orange mixture; refrigerate until cold.

7. Stage

In a large bowl, beat cream until soft peaks form; fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving.