A light and airy, honey-sweetened spongecake to celebrate the holiday of Rosh Hashana, symbolically eatenwith hopes of a “sweet new year”.
Recipe: Orange Honey SpongeCake
Sponge Cake:6 large eggs, separated
For Sponge Cake: Beat egg yolks untilvery light in color; gradually beat in sugar. Beat in honey andorange juice.
Combine flour, orange peel, baking powderand salt; mix well. Gradually add to yolk mixture; stir untilblended.
Whip egg whites until stiff but not dry;gently fold into batter.
Pour batter into ungreased 9-inch tubepan.
Bake in a preheated oven at 350°F(175°C) about 45 to 50 minutes or until cake springs backwhen lightly touched on top. Remove from oven and invert panon a sturdy funnel or bottle and let stand about 1 hour or untilcompletely cool.
Loosen cake from pan with thin spatulaor knife blade; invert cake onto cake dish.
Pipe Honey Whipped Cream, using pastrybag, along outer edge of top of cake; sprinkle with orange zest,if desired.
For Honey Whipped Cream: Beat whippingcream until mixture thickens; gradually add honey and beat untilsoft peaks form. Fold in vanilla.
1/2 cup granulated sugar
1/2 cup honey
2 tablespoons orange juice
1 1/4 cups all-purpose flour
1 tablespoon grated orange peel
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Honey Whipped Cream:1 cup whipping cream
3 tablespoons honey
1 teaspoon vanilla extract
Grated orange peel, for garnish
Makes 12 servings.
Recipe and photograph courtesy of the NationalHoney Board.
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