Cloud Sponge Cake
Serves 10
20 mins prep
50 mins cook
70 mins total
A light and fluffy Cloud Sponge Cake, perfect for pairing with shabbat coffee. This cake is made with room temperature eggs and orange juice for the best texture and flavor. Includes helpful tips to ensure a perfect bake.
0 servings
1: Preheat oven to 350°F. 2: Separate egg whites from yolks, beat egg whites on high with 3/4 cup of sugar until stiff peaks form. Set aside. 3: Cream together egg yolks with the remaining 1/2 cup of sugar until pale yellow. Add oil, then add orange juice with orange blossom water or vanilla. Mix. 4: Add flour mixed with baking powder. Mix well without over mixing until no lumps remain. 5: Gently fold in the egg whites into the yolk mixture until smooth. 6: Transfer to an ungreased angel food cake pan. Bake for 50 minutes or until cooked through. 7: Let cool inverted until fully cooled. Remove from the pan by running a knife along the edge and place onto a plate.
