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Sponge Cake For The Trifle

Canadian.Recipes's picture
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Ingredients
  Cake flour 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  Eggs 3 , separated
  White sugar 1 Cup (16 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Orange rind 1⁄4 Teaspoon, grated
Directions

Sift the flour and salt together 4 times.
Beat the egg whites, adding 1/2 cup of the sugar slowly until the mixture is stiff.
Beat the egg yolks till they form a ribbon when a spoon is drawn out of them.
Add the remaining 1/2 cup sugar.
Blend the white and yolk mixtures carefully.
Add the orange juice and rind.
Fold in the flour until just blended.
Spoon into an ungreased 9" tube pan, or for the trifle, two 8" ungreased layer tins.
Run a knife across the cake through the batter 5-6 times.
Bake at 350 degrees for 35-40 minutes for the tube pan, 20-25 minutes for the layers.
The cake should spring back when lightly touched.
Invert over a bottle if a tube, turn over racks if layers.
Cool, loosen with a knife, remove from the pans.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Ingredient: 
Egg
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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