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
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- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.
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