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Sponge Cake

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By Judi Dick

Posted July 23rd, 2007

This article is reprinted with permission from A Taste of Nostalgia: Tales And Recipes to Nourish Body And Soul, by Abraham J. Twerski, (2006, Shaar Press)

A Taste of Nostalgia: Tales And Recipes to Nourish Body And Soul

Servings:	10
Author Notes:	I don't remember a week that my mother didn't make a sponge cake. I'm lazy and hesitate to separate eggs and would rather not have 2 bowls to wash, but when I tested this old favorite in my kitchen I couldn't figure out why I gave in to the laziness and dropped this from my repertoire. It's really scrumptious, doubly so when served with a dollop of whipped cream and fresh strawberries.
Ingredients:	8 eggs, separated 1-1/4 cups sugar 1 cup orange juice 1 teaspoon pure vanilla extract 1-1/2 cups sifted flour 1 teaspoon salt or 3/4 teaspoon cream of tartar
Instructions:	Preheat oven to 350°F. Place the yolks in the mixer bowl and beat on medium speed for at least 5 minutes or until light and fluffy. Slowly add sugar until thick and creamy, about 8 minutes in all. Stir in the juice and the vanilla extract. Whisk in the flour. Pour into a large bowl. In a clean mixer bowl with clean, dry beaters beat the egg whites on low until foamy. Add the salt or cream of tartar, turn mixer to high, and beat until stiff peaks form. Fold 1/2 of the beaten whites into the yolk mixture in the large bowl. When fully incorporated, Fold in the rest until thoroughly combined. Pour the batter into an ungreased 9-inch or 10-inch tube pan. Bake about 45 minutes until the top is golden and springs back when touched. Turn over the tube pan if it has legs, or invert it over the neck of a bottle. Let the cake cool completely before removing from the pan.