CITRUS SPONGE CAKE
A co-worker brought this into a work luncheon and I begged her for the recipe after tasting it. She drizzled the slices with an orange syrup, but she didn't give me that recipe. I think it could be made by combing 2 tbsp of orange juice with enough powdered sugar to make a drizzable icing.
Provided by Aunt Willie
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat egg yolks until slightly thickened.
- Gradually add 3/4 cup of sugar and hot water to yolks, beating until thick and lemon colored.
- Blend in orange juice, vanilla, orange and lemon peels.
- Sift together cake flour, baking powder and salt.
- Add to wet ingredients.
- In a separate bowl, beat egg whites until soft peaks form.
- Add remaining 1/4 cup sugar, a tablespoon at a time until stiff peaks form.
- Fold 1/4 of the egg white mixture into batter until incorporated. Fold in remaining egg whites.
- Spoon into an ungreased 10 inch tube pan.
- Bake at 350 degrees for 20-25 minutes, or until cake springs bake when pressed lightly.
- Immediately invert pan and cool.
Nutrition Facts : Calories 1844.2, Fat 14.5, SaturatedFat 4.7, Cholesterol 566.4, Sodium 1392, Carbohydrate 378.8, Fiber 4, Sugar 213.2, Protein 46.6
STICKY CITRUS SPONGE CAKE
A great dessert to feed a crowd at the end of a Sunday lunch - it's like a baked version of a steamed syrup sponge
Provided by Sara Buenfeld
Categories Dessert, Treat
Time 1h10m
Yield Cuts into 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
- Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn't have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
- Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
- Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.
Nutrition Facts : Calories 442 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.73 milligram of sodium
STICKY ORANGE SPONGE CAKE
Another winning recipe from BBC Good Food. Don't use a cake pan with a removable bottom or else all the syrup will leak out!
Provided by Irmgard
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees F and grease a 10" or 11" cake tin.
- Finely grate the zest from two of the oranges into a large bowl.
- Cut the peel and pith from all of the oranges with a serrated knife, and slice quite thickly.
- Drizzle the golden syrup on the bottom of the cake tin.
- Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
- Put all of the remaining ingredients into the bowl with the orange zest and chopped orange.
- Beat with an electric hand mixer until smooth.
- Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
- Bake for 45 to 50 minutes until firm when pressed.
- Allow to settle for 5 minutes before turning out.
- Drizzle with additional golden syrup if you like and serve with custard or ice cream.
Nutrition Facts : Calories 444.5, Fat 23.9, SaturatedFat 11.3, Cholesterol 117.1, Sodium 472.3, Carbohydrate 53.2, Fiber 3.2, Sugar 28.3, Protein 7.6
CITRUS SPONGE CAKE WITH STRAWBERRIES
Steps:
- 1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with the oil and dust with potato starch.
- 2. Sift the cake meal and potato starch together over a piece of foil and set aside.
- 3. In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick. Add the sugar slowly. Continue to beat 3 minutes more.
- 4. With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest. Add the vanilla and almond extract. Gradually add the matzo meal mixture to the batter. Mix gently until well blended.
- 5. In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy. Add the salt and beat until the whites hold glossy peaks. Gently fold the egg whites into cake batter with a spatula. Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean. Cool the cake in the pan, then loosen the sides. Cool completely.
- 6. Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges.
- 7. Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake. Spoon the strawberries over each cake wedge and serve.
STICKY TOFFEE PUDDING CAKE
This version is rich with dates. A pudding cake with caramel sauce served over the top.
Provided by Maree
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
- Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g
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