Orange and Almond Sponge Cake found on page 21
First let me say a big thank you to my sponsors~ whether you gave me cash for butter, eggs & chocolate or more encouragement than I deserve...it all means a lot to me and I thank you from the bottom of my heart! Love you guys! (you can see the list at the bottom of the right sidebar)
Thinking of this cake in particular, thanks goes to my Mom, who showed me (one more time) how to "fold", did a lot of cleaning up after me, and most importantly declared the cakes done baking at 17 minutes (instead of the prescribed 20-25)!
I may be prejudiced, but I think that this was hands down THE BEST cake I have made so far (yes, I realize that I've only made 5!). The almonds in the cake gave it a depth of flavor and combined with the lovely butter flavor...YUM is all I can say. Happy sigh!
Thank you you game-playing-cake-eaters for coming to the party! =) There were 7 of us, and we polished off that lovely, not very sweet 2 (short) layer cake. European desserts are some of the best!
|Was this an "Orange and Almond Sponge Cake" baking Grandma?|
~FYI: My very favorite kind of cake to make is a frosted one.
~This cake cooks faster than Maggie said- it was "springing back" at 17 minutes.
~I used dry orange peel & OJ concentrate & water instead of fresh, NEXT time I would use just OJ concentrate.
~The batter is more like a runny biscuit dough than a cake batter- just be brave, and smooth it in the pans as well as you can!
~I added the extract to the eggs.
~And just so you know, I've been weighing out the ingredients, not measuring them. =)