I hope everyone had a wonderful holiday season and are enjoying the new year! Unfortunately, I had to step away in November. We took a last minute trip to Denver, Colorado, which was amazing by the way! Then came the holidays and another planned trip to the North Carolina mountains in December. Between these wonderful trips, homeschooling, a puppy, and other mounting responsibilities, I had to take an unplanned break. I have missed visiting all my blogger friends and catching up.
I thought I would start back with a recipe I made for New Year’s day, and one of my daughter’s favorites. I originally shared this as part of a blogging contest. It has since become one of my favorite quick and not too sweet desserts. It is fantastic with a cup of coffee. I hope you all enjoy this delicious sponge cake and I look forward to catching up!
Here are some pics from our recent adventures.
Here are Zoe and Alex at the Hammond’s Candy in Denver, CO. They were just a little excited. 😉
Fun in the snow!
Delicious homemade calzones with a view!
Have you ever been to the Biltmore in Asheville, NC? It is worth the visit!
Our little puppy, Bella, is over 8 months old now. I couldn’t forget her. 😀
Make sure your eggs are not cold. Either leave them out long enough to come down to room temperature or place them in a bowl of warm water.
Preheat the oven to 350 degrees.
Prepare your cake pan. I used a 9 inch round springform pan with deep sides (2 1/2 inches). Butter the pan on the sides and bottom well. Cut parchment paper to fit the bottom and sides. Place the bottom piece in the cake pan and then line the sides. I found this method worked very well.
Place the eggs, sugar, orange zest, and vanilla extract in a mixing bowl and beat until the eggs are fluffy and pale yellow (about 15 minutes). When you lift a little of the egg mixture and drop it back, it should stay on top.
Sift the flour into the egg mixture in 2 to 3 batches, gently folding in with each addition.
Pour the batter into the pan. Do not bang the pan on the counter or smooth the top.
Place in the preheated oven and cook for 25 to 30 minutes, or until a cake tester comes out clean. Do not open the oven for the first 20 minutes. I cooked at a slightly higher temperature than the original recipe called for and my cake was done in 30 minutes.
Let the cake sit in the pan for 10 minutes before releasing it. Once cooled and ready to serve, add powdered sugar to the top of the cake and serve with my orange whipped cream on the side (see below for the directions).
Add cold cream, vanilla, orange, and orange zest to a mixer with a wire whip attachment and set to high. Don't forget to cover it up!
Once it slightly begins to thicken, steadily add the sugar (I like to stop and scrape the bowl once the sugar is incorporated).
Stop and check the whipped cream once you see it begin to thicken. The whipped cream is ready when it will hold its form (note: you may have to check it several times the first time you make it). Be careful not to over mix or it will separate.
Store in a sealed container in the fridge for up to 2 days or serve immediately with your cake.