Orange Honey Sponge Cake
A light and airy, honey-sweetened sponge cake to celebrate the holiday of Rosh Hashana, symbolically eaten with hopes of a 'sweet new year'.
6 large eggs, separated
1/2 cup granulated sugar
1/2 cup honey
2 tablespoons orange juice
1 1/4 cups all-purpose flour
1 tablespoon grated orange peel
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Honey Whipped Cream:
1 cup whipping cream
3 tablespoons honey
1 teaspoon vanilla extract
Grated orange peel, for garnish
- For Sponge Cake: Beat egg yolks until very light in color; gradually beat in sugar. Beat in honey and orange juice.
- Combine flour, orange peel, baking powder and salt; mix well. Gradually add to yolk mixture; stir until blended.
- Whip egg whites until stiff but not dry; gently fold into batter.
- Pour batter into ungreased 9-inch tube pan.
- Bake in a preheated oven at 350°F (175°C) about 45 to 50 minutes or until cake springs back when lightly touched on top. Remove from oven and invert pan on a sturdy funnel or bottle and let stand about 1 hour or until completely cool.
- Loosen cake from pan with thin spatula or knife blade; invert cake onto cake dish.
- Pipe Honey Whipped Cream, using pastry bag, along outer edge of top of cake; sprinkle with orange zest, if desired.
- For Honey Whipped Cream: Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla.
Makes 12 servings.
Recipe and photograph courtesy of the National Honey Board.