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Receta Sponge Cake with Orange Curd and Strawberries
by Shannon Millisor

Spring is here

and most people are thinking about what may be considered as bright flavors,

orange, lemon, strawberry, blueberry, lime...fruits mostly. Citrus makes people

think of spring and summer. I'm not a summer person because I don't like the

hot weather but I do enjoy spring (and fall for that matter). Light and fruity

desserts always taste so good when it's starting to get warm outside and you

don't want a heavy molten chocolate cake (yeah, like I ever don't want one of

those!).

A sponge cake

is very similar to an angel food cake to me, light and springy. I do mean

springy in the sense of texture and not the season. It doesn't have the snow

white color to it because does contain egg yolks. The pans aren't greased, just

like an angel food cake, because the cake is so light that it clings to the pan

in order to rise. If you grease your pans, you will be sorely disappointed with

the flat cake that you pull out of the oven. There is no butter in this cake

which is nice because it makes it a little healthier and is part of why the

cake is so fluffy when you eat it.

A curd of any

variety works nicely with this cake because it is also pretty light in texture.

A sponge cake shouldn't be weighed down with heavy ingredients that will

overpower it. It should be complemented with light sauces (like a curd) or a

coulis. I topped with cake with strawberries because I believe they work well with

the orange curd.

If you would

like to you can also bake this cake in an angel food cake pan for 32-35 minutes

recipe you may be interested in my angel food cupcakes which

are perfect for individual portions. Don't let the long directions scare you,

this cake is really easy to make. As always if you have any questions send me

an e-mail or leave a comment below. Happy Baking!

Sponge Cake with Orange Curd & Strawberries

Ingredients:

Directions:

1. Make the orange curd: In a small saucepan

stir the sugar and juice and heat on medium until simmering. While waiting for

the juice to come to a simmer, lightly whisk the eggs in a small bowl. Slowly

add about 2 tablespoons of the hot juice mixture to the eggs, whisking

constantly to mix. Slowly add the eggs into the juice mixture in the pan,

whisking constantly so that the eggs don’t cook. Cook the mixture, whisking

constantly, until thickened, 3-4 minutes, remove from heat. Stir in the butter

until mixed completely.

2. Strain the orange curd through a fine sieve

into a small bowl to smooth it out and get any small pieces of cooked egg out

(if there are any). Stir in the orange zest. Store in the refrigerator until

thickened, at least 1 hour.

3. Preheat oven to 350F. Bring the eggs to room

temperature by separating the whites and yolks in separate bowls, covering with

plastic wrap, and letting them sit for about 30 minutes at room temperature. Alternatively,

cover the eggs (in their shells) in a bowl with slightly warm water (around

105-115F) and let sit for 5-8 minutes, then separate the yolks and whites into

separate bowls.

4. In the clean bowl of a mixer, whip the egg

whites until they become foamy, then add the cream of tartar. Whip the egg

whites until soft peaks form, then slowly add 1/3 cup granulated sugar a

tablespoon at a time while the mixer is running. Whip the egg whites until they

are stiff peaks. Pour into a separate bowl (if you only have one bowl for your

mixer) and set aside.

5. In a clean mixer bowl beat the egg yolks with

the remaining 2/3 cup of sugar until they are fluffy and light, 3-5 minutes on

medium speed. Mix in the vanilla, water, and orange zest until blended.

6. Sift the flour, baking powder, and salt over

the egg yolk mixture. Using a rubber spatula or a whisk, fold in the flour

until it is just combined. Gently fold in 1/3 of the egg whites into the egg

yolk mixture being careful not to deflate the batter. Fold in an additional 1/3

of the egg whites until almost mixed but streaks still remain. Carefully fold

in the remaining 1/3 of the egg whites until just blended evenly being careful

not to over mix the batter.

7. Evenly divide the batter between two

ungreased 9” springform pans. Bake the layers for 28-30 minutes or until the

edges are lightly browned and a toothpick inserted just off center comes out

clean. Remove the cake from the oven and let sit for 10 minutes to cool. Remove

from the pans by running a knife around the edges and removing them, then

around the bottom of the cake.

8. Place one layer of cake onto a serving

platter. Spread half of the orange curd onto the layer making sure it goes to

the edges. Place the other layer on the orange curd. Spread the top later with

the remaining orange curd then top with fresh strawberries.

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