Orange Sponge Cake
Printable Version
 
  Ingredients:

4 eggs
6 oz castor sugar
4 tablespoons orange juice
2 teaspoons grated orange rind
5 oz plain flour
1/8 teaspoon salt

Pre-heat oven to 350°F Mark 3
   
  Making:
     
  1. Grease an 8-9 inch deep sandwich tin and dust it lightly with flour.
  2.
 		 Beat egg yolks. Then gradually add sugar, reserving 2 tablespoons-using an electric mixer or wire whisk-until mixture is think and honey coloured.
  3. Beat in orange juice and rind, then fold in the sifted flour.
  4.

 		 Beat egg whites and salt until soft peaks are formed. Then beat in 2 tablespoons of reserved sugar until stiff but not dry. Fold lightly into the cake mixture, a little at a time.
  5.
 		 Turn into the prepared tin and bake for 30 minutes or until browned and slightly shrunk from the side of the tin. Cool for 5 minutes; then remove to a cooling rack-right side up. When cold, split and fill with Orange Cream Filling (See Below) and ice with Orange icing (See Below).
   
 
   
  Orange Cream Filling:
   
  Ingredients:
    2 tablespoons cornflour
  6 oz castor sugar
  2 egg yolks, lightly beaten
  1 egg white, lightly beaten
  1/4 pint orange juice
  1/2 oz butter
  2 tablespoons grated orange rind
  Making of Orange Cream Filling:
  1.
 		 Put all ingredients except orange rind into a pan and stir over low heat until mixture thickens, about 5 minutes.
  2. Remove from heat, add orange rind and leave to cool.
   
  Orange Icing:
   
  Ingredients:
    1/2 oz butter
  1 tablespoon milk
  10 oz icing sugar
  1½ tablespoons orange juice
  2 teaspoons grated orange rind
  Making of Orange Icing:
    (Makes enough for a 9-10 inch cake)
  1. Warn butter and Milk in saucepan over low heat until butter melts. Add sugar and stir until smooth.
  2. Beat in the orange juice and rind. Then leave to cool until think enough to spread.
     
    LEMON ICING: Substitute lemon juice and rind for the orange juice and rind.
 
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