Spongecake

Preparation info

  • 1

    cake
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 eggs, separated
  • 1 cup sugar
  • ¼ cup orange juice
  • 1 tablespoon grated orange rind
  • 1 cup cake flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • Preserves and confectioners’ sugar

    Method

    1. Preheat oven to moderate (325°F.).

    2. Beat the egg yolks until thick. Gradually beat in the sugar. Beat in the orange juice and add the orange rind.

    3. Sift the flour together with the baking powder and salt. Fold into the egg-yolk mixture.

    4. Beat the egg whites until stiff but not dry. Fold into the batter.

    5. Pour into two nine-inch layer-cake pans, greased on the bottom. Bake for twenty-five to thirty minutes, until done. Cool.

    6. Sandwich the layers together with preserves. Sift confectioners’ sugar over the cake.