Basic Sponge Cake
|Orange peel||1 Tablespoon, grated|
|Orange juice||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs), warmed|
|Whole wheat pastry flour||1 1⁄3 Cup (21.33 tbs) (whole wheat)|
|Cream of tartar||1 Teaspoon|
|Honey||2 Tablespoon, warmed|
Preheat oven to 325° F.
In the bowl of an electric mixer, beat egg yolks at high speed for about 5 minutes.
Add orange peel and orange juice and beat another 5 minutes.
Gradually beat in honey, about 1 tablespoonful at a time.
Continue to beat until mixture is very thick and smooth, about 12 to 15 minutes.
Do not underbeat the lightness of this sponge cake depends on this beating process.
Sift together flour and salt and fold into egg yolk mixture.
Beat egg whites until foamy, then add cream of tartar and beat until mixture forms soft peaks.
Gradually add honey and beat until mixture is stiff and fine.
Gently fold egg white mixture into egg yolk mixture, using a rubber spatula.
For a 3-layer sponge cake, pour batter into 3 ungreased 8-inch layer-cake pahs and bake in preheated oven for 20 to 22 minutes or until tops of layers are lightly browned.
Cool cake completely before removing from pans.
Ice as desired.
For a sponge roll, place a sheet of parchment or wax paper in a 12 x 16-inch shallow pan.
Pour in dough and bake in preheated oven for about 20 minutes.
Cool for 10 minutes, then remove paper and follow directions for preparing roll.
For ladyfingers, place a piece of parchment paper on a cookie sheet and drop the batter by the tablespoonful onto the paper, forming into fingers about 3/4 inch by 3 inches, spaced 2 inches apart.
Bake in preheated oven for about 10 minutes.
Cool 5 minutes, then remove from paper, and place on wire rack to cool completely.