Sponge Cake with Blueberry Topping |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This recipe puts the blueberries grown in our area to good use. It's a great summertime dessert.Frances Colley, Coos Bay, Oregon Ingredients:
6 eggs, separated |
1-1/2 cups sugar |
3/4 cup orange juice |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon cream of tartar |
blueberry topping: |
1/2 cup sugar |
2 teaspoons cornstarch |
1 tablespoon grated orange peel |
1/2 cup orange juice |
2 cups fresh or frozen blueberries |
sour cream topping: |
2 cups (16 ounces) sour cream |
1 tablespoon confectioners' sugar |
1 teaspoon vanilla extract |
grated orange peel, optional |
Directions:
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 325°. 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 peel. 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 peel if desired. Yield: 12-16 servings.
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