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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


  • 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
  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon grated orange peel
  • 1/2 cup orange juice
  • 2 cups fresh or frozen blueberries
  • 2 cups (16 ounces) sour cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • grated orange peel, optional


  • Let eggs stand at room temperature for 30 minutes. Sift flour and
  • baking powder; set aside.
  • Place oven rack in lowest position. Preheat oven to 325°. In a
  • large bowl, beat yolks until slightly thickened. Gradually add

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Sponge Cake with Blueberry Topping (continued)

Directions (continued)

  • sugar, beating until thick and lemon-colored. Blend in orange juice.
  • Add dry ingredients to yolk mixture until well blended
  • 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.
  • 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.
  • 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.
  • For sour cream topping, in a large bowl, combine 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.
Nutritional 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.