VERIFIED BY Taste of Home Test Kitchen
- 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
- Shredded orange peel, optional
- In a large mixing bowl, beat egg yolks for 4-5 minutes or until thickened and light yellow. Gradually add sugar, beating for 1-2 minutes or until sugar is dissolved. Add orange juice beat for 2-3 minutes or until mixture slightly thickens. Combine flour and baking powder; gradually add to yolk mixture and mix well.
- In a small mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into egg yolk mixture until well blended. Pour into egg yolk mixture until well blended. Pour into an ungreased 10-in. tube pan. Bake at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan to cool.
- For blueberry topping, combine sugar, cornstarch and orange peel in a saucepan. 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.
- In a bowl, combine the sour cream, confectioners' sugar and vanilla. Remove cooled cake from pan; cut into slices. Serve with warm blueberry topping and the sour cream topping. Garnish with orange peel if desired. Yield: 12-16 servings.
Originally published as Sponge Cake with Blueberry Topping in Country April/May 2001, p49