Orange Sponge Cake

Print

Rating:

(0 votes) 0 0

In 1950 my mother started making this cake for all of us in the family when we had our birthdays, she would leave out the grand marnier. We always looked forward to birthdays as this was a delicious cake. She would start early in the day preparing for the occasion. Mother really enjoyed her Harley Davidson motorcycles. She bought her first motorcycle somewhere around 1948 and then another in 1950 and another around 1953. Many times for dinner we would have perch that she caught in Humboldt Bay along with fresh homemade bread dough that she would brown in a cast iron skillet. What a meal. My mother passed away in 1999, but thought I would pass this recipe along as a tribute to her: Joy Cunningham.

Serving Size / Yield

6-10 servings

Ingredients

1 1/4 C. flour
1/4 tsp. salt
1/2 tsp. cream of tartar
6 eggs
Rind of 1 orange
1/4 C. orange juice
1 1/4 C. sugar
Orange Frosting:
4 Tbs. butter
Grated rind of one orange
6 Tbs. orange juice
2 Tbs. grand marnier
6 oz. softened cream cheese
3 1/2 C. powdered sugar

Directions

Heat oven at 325 degrees. Sift flour, sift again with salt. Grate orange, squeeze juice. Separate eggs, beat yolks, gradually beat in sugar until mixture is fluffy. Stir in orange rind, add orange juice alternately with flour beating well after each addition. Beat egg whites until frothy. Sprinkle in cream of tartar and beat until it stands in soft peaks. Gently stir yolks into whites. Pour into ungreased 10-inch tube cake pan. Bake for 1 hour, remove from oven, invert pan and let cake cool thoroughly before removing from pan. Ice with Orange Frosting.

To make icing, blend butter, cream cheese, orange rind and orange juice, add grand marnier. Add powdered sugar, blend until creamy.

Spread tops and sides of cake with frosting.

Try this sponge cake recipe!