Sponge Cake With Blueberry Topping Recipe

Name: Sponge Cake With Blueberry Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs, separated; 1-1/2 cups sugar; 3/4 cup orange juice; 1-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon cream of tartar; 1/2 cup sugar; 2 teaspoons cornstarch; 1 tablespoon grated orange zest; 1/2 cup orange juice; 2 cups fresh or frozen blueberries; 2 cups sour cream; 1 tablespoon confectioners' sugar; 1 teaspoon vanilla extract; grated orange zest, optional

Servings: persons

6 large eggs, separated
1-1/2 cups sugar
3/4 cup orange juice
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/2 cup sugar
2 teaspoons cornstarch
1 tablespoon grated orange zest
1/2 cup orange juice
2 cups fresh or frozen blueberries
2 cups sour cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
grated orange zest, optional

1
Let eggs stand at room temperature for 30 minutes. Sift flour and baking powder; set aside.
2
Place oven rack in lowest position. Preheat oven to 325u00b0. In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in orange juice. Add dry ingredients to yolk mixture until well blended
3
Add cream of tartar to egg whites; with clean beaters, beat on high until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites.
4
Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake 50-55 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.
5
For blueberry topping, in a large saucepan, combine sugar, cornstarch and orange zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in blueberries.
6
For sour cream topping, in a large bowl, combine sour cream, confectioners' sugar and vanilla.
7
Run a knife around side and center tube of pan. Remove cake to a serving plate; cut into slices. Serve with warm blueberry topping and the sour cream topping. Garnish with orange zest if desired.

862

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 large eggs, separated, 1-1/2 cups sugar, 3/4 cup orange juice, 1-1/2 cups all-purpose flour, and more.

Yes, Sponge Cake With Blueberry Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sponge Cake With Blueberry Topping

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