How Long To Cook Sponge Cake

Recipe

Yields: 10 servings

Prep Time: 0 hours 22 mins

Cook Time: 0 hours 40 mins

Total Time: 4 hours 47 mins

sponge cake

1 1/2 c. sifted cake flour

1 tsp. baking powder

1/4 tsp. salt

1 c. sugar

3 egg yolks

1/4 c. orange juice

6 egg whites

1 tsp. cream of tartar

1 tsp. vanilla

1 tsp. finely grated orange rind

strawberry filling

2 1/2 c. strawberries, hulled and sliced

1/4 c. granulated sugar

1/4 c. Confectioners' sugar (optional)

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To make the sponge cake: Position the oven rack so that it's in the lower third of the oven. Preheat the oven to 325°F.
Sift the flour, baking powder, salt and 2 tablespoons of the sugar onto wax paper.
Place the egg yolks in a small bowl. Using an electric mixer, beat in 6 tablespoons of the remaining sugar until the mixture is thick and pale in color. Add the orange juice and beat for 4 minutes, or until thickened.
Place the egg whites in a large bowl. Using clean beaters, whip the egg whites until frothy. Add the cream of tartar and whip until soft peaks form. Add the remaining 1/2 cup sugar and whip for 2 to 3 minutes, or until stiff peaks form. Beat in the vanilla.
Pour the egg-yolk mixture over the egg-white meringue. Sprinkle with the orange rind. Gently fold the two mixtures together.
Sprinkle one-third of the flour mixture over the egg mixture and fold in. Repeat two more times, folding just until incorporated.
Pour the mixture into an ungreased 10" nostick tube pan with a removable bottom. Level the surface.
Bake for 35 to 40 minutes, or until the top springs back slightly when lightly touched.
Remove from the oven and invert over a heavy long-necked bottle. Allow to cool for 45 minutes. Remove the cake from the pan.
To make the strawberry filling: In a large bowl, toss the strawberries with the granulated sugar. Set aside for 2 hours. Mash the berries, toss gently and let stand for 1 hour.
When the cake is cool, split it into three layers and fill with the strawberries and some of their juices. Sprinkle the confectioners' sugar (if using) over the top of the cake.

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