Four-Egg Sponge Cake With Orange Icing

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Servings: 1 Difficulty: Advanced
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A light, airy sponge cake with a delicate citrus glaze, perfect for tea time or afternoon desserts.
Four-Egg Sponge Cake With Orange Icing recipe image
Four-Egg Sponge Cake With Orange Icing recipe image
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Four-Egg Sponge Cake With Orange Icing

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 679.6

Description

This classic Four-Egg Sponge Cake is the epitome of elegant simplicity. Relying on whipped egg whites for lift rather than chemical leaveners, it creates an incredibly tender and airy crumb that melts in your mouth. The batter is enriched with vanilla and gently folded to maintain its volume, resulting in a cake that is light yet satisfying. While the recipe title mentions orange icing, the base cake is versatile; you can top it with a simple powdered sugar glaze mixed with orange juice or zest for a bright, zesty finish. This dessert is ideal for brunches, tea parties, or as a sophisticated accompaniment to coffee. Its a timeless treat that showcases the beauty of traditional baking techniques without requiring exotic ingredients.

Ingredients

Directions

  1. Preheat oven to 425F (220C). Ensure the 10-inch tube pan is completely clean and ungreased.
  2. In a large mixing bowl, beat the egg yolks and 1/4 teaspoon of salt until the mixture is very thick, pale, and ribbon-like.
  3. Add the cold water to the yolk mixture and beat for one minute.
  4. Gradually add the hot water while beating, then continue to beat for 5 minutes or until the mixture increases in volume to fill the bowl about 3/4 full.
  5. Gradually beat in the sugar, then stir in the vanilla extract. Beat until the mixture is fluffy and well combined.
  6. Gently fold in the sifted all-purpose flour until just incorporated; do not overmix.
  7. In a separate clean bowl, beat the egg whites until frothy.
  8. Add the cream of tartar and the remaining 1/4 teaspoon salt to the egg whites. Continue beating until stiff, glossy peaks form, but the whites are not dry or crumbly.
  9. Gently fold the beaten egg whites into the egg yolk and flour mixture in three additions, using a spatula to maintain airiness.
  10. Pour the batter into the ungreased tube pan and smooth the top.
  11. Bake in the preheated oven for 1 hour.
  12. Immediately remove the cake from the oven and invert the pan onto a cake rack.
  13. Let the cake cool upside down for 20 minutes.
  14. Run a sharp knife around the edge of the pan and the center tube to loosen the cake, then turn it out onto the rack to cool completely.
  15. Once cooled, prepare orange icing by mixing powdered sugar with fresh orange juice and zest to desired consistency, then drizzle over the cake before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 679.6kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2440.6mg102%
Total Carbohydrate 158.6g53%
Dietary Fiber 2.4g10%
Sugars 90.3g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sponge cake, four egg, orange icing, classic baking, tea cake, light dessert, vanilla cake, egg white, tube pan, british baking, afternoon tea, airy crumb, simple dessert, homemade cake, vegetarian, gluten free option, classic recipe, dessert, baking
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