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Simply Delicious Citrus Sponge Cake recipe

A light and refreshing ending to any meal,the springy texture of this sponge cake makes an ideal base fora tangy lemon filling and rainbow topping of fresh fruit.

Recipe: Simply DeliciousCitrus Sponge Cake

Nonstick cooking spray
3 large eggs
2/3 cup granulated sugar
1 teaspoon finely shredded orange peel
1 teaspoon vanilla extract
2/3 cup sifted cake flour or sifted all-purpose flour
1 cup water
1/4 cup granulated sugar
1/4 cup refrigerated reduced-cholesterol whole egg product or1 large egg
2 tablespoons cornstarch
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
2 tablespoons orange liqueur or orange juice
1 1/2 cups orange sections, blueberries, raspberries, thinly-slicedstrawberries, and/or thinly sliced peeled peaches

  • Spray a 9 x 1 1/2-inch round baking panwith nonstick spray; set pan aside.
  • In a medium mixing bowl combine eggs,2/3 cup sugar, orange peel, and 1 teaspoon vanilla. Beat withan electric mixer on high speed for 5 minutes or until thickand lemon-colored. Fold in flour just until blended. Spread batterin prepared pan.
  • Bake in a 350°F (175°C) oven for20 to 25 minutes or until top springs back when touched lightly.Cool in pan on a wire rack for 5 minutes. Carefully remove cakefrom pan; cool on rack.
  • For filling, in a small saucepan combinewater, 1/4 cup sugar, egg product or eggs, and cornstarch. Cookand stir over medium heat until mixture is thickened and bubbly.Cook and stir for 2 minutes more. Remove from heat. Stir in lemonpeel, lemon juice, and 1/2 teaspoon vanilla. Cover surface withplastic wrap. Cool thoroughly.
  • Carefully cut cake into two horizontallayers. Sprinkle cut surfaces of cake layers with orange liqueuror orange juice. Place one layer on serving plate. Spread withhalf of the lemon filling. Place second layer on top and spreadwith remaining lemon filling. Arrange fruit on top. Cover andchill until serving time. Store any leftover cake in the refrigerator.

    Makes 8 servings.

    Nutritional facts per serving (1/8 of recipe):calories: 188, total fat: 2g, saturated fat: 1g, cholesterol:80mg, sodium: 35mg, carbohydrate: 37g, fiber: 1g, protein: 4g

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

    Simple Sponge Cake Recipe – Detailed & EZ to follow !

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