Orange-Glazed Sponge Cake

Name: Orange-Glazed Sponge Cake
Ingredients: 6 large eggs, room temperature, separated; 1-1/4 cups sugar, divided; 1/3 cup orange juice; 2 tablespoons grated orange zest; 1-3/4 cups all-purpose flour; 1/2 teaspoon salt; 1 cup water; 1/2 unpeeled orange, finely chopped; 1/4 cup sugar; 1/2 cup confectioners' sugar; 1 tablespoon butter

11 ingredients

2 steps

Ingredients

6 large eggs, room temperature, separated
1-1/4 cups sugar, divided
1/3 cup orange juice
2 tablespoons grated orange zest
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 cup water
1/2 unpeeled orange, finely chopped
1/4 cup sugar
1/2 cup confectioners' sugar
1 tablespoon butter

Directions

1

In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool.
2

Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.