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Sponge Cake with Blueberry Topping Recipe
Sponge Cake with Blueberry Topping Recipe photo by Taste of Home

Sponge Cake with Blueberry Topping Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES: 12-16 servings

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

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.

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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Sponge Cake with Blueberry Topping in Country April/May 2001, p49

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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