Sponge Cake with Blueberry Topping

Name: Sponge Cake with Blueberry Topping
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12-16 servings.
Ingredients: 6 large 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 zest; 1/2 cup orange juice; 2 cups fresh or frozen blueberries; SOUR CREAM TOPPING:; 2 cups sour cream; 1 tablespoon confectioners' sugar; 1 teaspoon vanilla extract; grated orange zest, optional

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

This recipe puts the blueberries grown in our area to good use. It's a great summertime dessert.—Frances Colley, Coos Bay, Oregon

Ingredients

6 large 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 zest
1/2 cup orange juice
2 cups fresh or frozen blueberries
SOUR CREAM TOPPING:
2 cups sour cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
grated orange zest, optional

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 zest. 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 zest if desired.
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Nutrition Facts

1 each: 250 calories, 7g fat (4g saturated fat), 100mg cholesterol, 77mg sodium, 41g carbohydrate (30g sugars, 1g fiber), 5g protein.