Basic Sponge Cake, Sponge Roll, or Ladyfingers
Orange rind, grated
Honey, warmed, plus
Whole wheat pastry flour
Cream of tartar
Yields about 15 servings Preheat oven to 325 degrees F.
In a large bowl beat egg yolks at high sped of electric mixer for
about 5 minutes. Add orange rind and orange juice, and beat for
another 5 minutes. Gradually beat in 1/2 cup honey, 1 Tbsp at a
time. Continue to beat until mixture is very thick and smooth, 12 to
15 minutes. Do not underbeat -- the lightness of this sponge cake
depends on the beating process.
Sift flour and fold into egg yolk mixture. Set aside.
In a large bowl beat egg whites until foamy, then add cream of tartar
and beat until mixture forms soft peaks. Gradually add remaining
honey and beat until mixture is stiff but not dry. Gently fold egg
white mixture into egg yolk mixture, using a rubber spatula.
For a 3-layer sponge cake: Pour batter into 3 unbuttered 8-inch round
baking pans, and bake for 20 to 22 minutes, or until tops of layers
are lightly browned. Cool cake completely before removing from pans.
Ice as desired.
For a sponge roll: Place a sheet of parchment or wax paper in a
12x15-inch jellyroll pan. Pour in dough and bake for about 20
minutes. Remove from oven, loosen edges of cake, and invert on a
clean dish towel. Roll up the cake (with parchment or wax paper still
in place) and cool on a wire rack. To fill, unroll, remove paper, and
spread with filling. Then reroll carefully and place on serving dish,
For ladyfingers: Place a piece of parchment paper on a baking sheet
and drop batter by tablespoons onto paper, forming fingers about 3/4
inch by 3 inches, spaced 2 inches apart. Bake for about 10 minutes.
Cool for 5 minutes, then remove from paper, and place on a wire rack
to cool completely. This yields 30 ladyfingers.