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Sponge Cake with Blueberry Topping

Sponge Cake with Blueberry Topping
This recipe puts the blueberries grown in our area to good use. It's a great summertime dessert.—Frances Colley, Coos Bay, Oregon
12-16 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 6 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
  • 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

  • Let eggs stand at room temperature for 30 minutes. Sift flour and
  • baking powder; set aside.
  • In a large bowl, beat yolks until slightly thickened. Gradually add
  • sugar, beating until thick and lemon-colored. Blend in orange juice.
© Taste of Home 2013

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Sponge Cake with Blueberry Topping (continued)

Directions (continued)

  • Add dry ingredients to yolk mixture until well blended
  • In another bowl, beat egg whites and cream of tartar on medium speed
  • until soft peaks form. Fold a fourth of egg whites into the batter,
  • then fold in remaining whites.
  • Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake
  • at 325° for 50-55 minutes or cake springs back when lightly
  • touched. Immediately invert the pan; cool completely.
  • For blueberry topping, in a large saucepan, combine the 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.
  • For sour cream topping, in a large bowl, combine the sour cream,
  • confectioners' sugar and vanilla.
  • 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.
Nutrition Facts: 1 serving (1 each) equals 250 calories, 7 g fat (4 g saturated fat), 100 mg cholesterol, 77 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013