Name: Sponge Cake with Blueberry Topping
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sponge Cake with Blueberry Topping

1. 6 large eggs, separated -

2. 1-1/2 cups sugar -

3. 3/4 cup orange juice -

4. 1-1/2 cups all-purpose flour -

5. 1-1/2 teaspoons baking powder -

6. 1/4 teaspoon cream of tartar -

7. BLUEBERRY TOPPING: -

8. 1/2 cup sugar -

9. 2 teaspoons cornstarch -

10. 1 tablespoon grated orange zest -

11. 1/2 cup orange juice -

12. 2 cups fresh or frozen blueberries -

13. SOUR CREAM TOPPING: -

14. 2 cups sour cream -

15. 1 tablespoon confectioners' sugar -

16. 1 teaspoon vanilla extract -

17. Grated orange zest, optional -

How to cook deliciously - Sponge Cake with Blueberry Topping

1. Stage

Let eggs stand at room temperature for 30 minutes. Sift flour and baking powder; set aside.

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

For sour cream topping, in a large bowl, combine sour cream, confectioners' sugar and vanilla.

7. Stage

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.

8. Stage

9. Stage