Zutaten für Citrus Sponge Cake
- 6 large egg yolks
- 1 cup (200g) granulated sugar
- 2 tablespoons hot water
- 2 tablespoons orange juice
- Vanilla Extract
- Orange Peel
- Lemon Peel
- 1 ½ cups (190g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 large egg whites
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Zubereitung von Citrus Sponge Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- Beat 6 large egg yolks until pale and slightly thickened.
- Gradually add ¾ cup (150g) granulated sugar and 2 tablespoons hot water to the yolks, beating constantly until the mixture is thick, light, and lemon-colored (about 5-7 minutes).
- Blend in 2 tablespoons orange juice, 1 teaspoon vanilla extract, the zest of 1 orange, and the zest of ½ lemon.
- In a separate bowl, sift together 1 ½ cups (190g) cake flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- In a clean, dry bowl, beat 6 large egg whites until soft peaks form.
- Gradually add ¼ cup (50g) granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold ¼ of the egg white mixture into the batter to lighten it.
- Fold in the remaining egg whites in two additions, being careful not to deflate the batter.
- Pour batter into the prepared tube pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should also spring back when lightly pressed.
- Immediately invert the pan onto a wire rack and let the cake cool completely upside down.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
852g
Fat
23g
Carbs
126g
