KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Sponge Cake with Chocolate-Orange Frosting

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 16 servings Total Time: 55 min
Category: Desserts Sub Category: Cakes

what you need
  • Cake:
  • 1 cup sifted cake (soft wheat) flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 eggs, separated
  • 1 cup sugar, divided
  • 2 teaspoons vanilla extract (essence)
  • 1/4 cup water
  • 2 egg whites
  • Frosting:
  • 3 cups confectioners' (icing) sugar, sifted
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1/4 cup boiling water
  • 2 tablespoons margarine
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
make it
1. Preheat an oven to 350 degrees F. Coat a 13x9x2-inch baking pan with nonstick cooking spray.

2. In a small bowl, combine the flour, baking powder, and salt.

3. In a large bowl, using an electric mixer on high speed, beat the 3 egg yolks for 1 minute. With the mixer on high speed, gradually beat in 3/4 cup of the sugar. Continue beating on high speed until the mixture is thick and the yolks are pale, about 3 minutes.

4. With the mixer on medium speed, beat in the vanilla and water. With the mixer on low speed, gradually add the dry ingredients and beat until blended.

5. In another large bowl, using an electric mixer on high speed and clean beaters, beat the 5 egg whites until foamy. Continuing to beat on high speed, gradually add the remaining sugar until stiff peaks form.

6. Stir 1/2 cup of the egg white mixture into the egg yolk-flour mixture. Fold in the remaining egg whites.

7. Pour into the prepared pan and bake until the cake springs back when pressed in the center, about 20 minutes. Cool in the pan. When the cake is cool, spread the top with the Chocolate-Orange Frosting.

8. To serve, slice into 16 pieces and divide among individual dessert plates. Store wrapped in plastic wrap in the refrigerator for up to 3 days.

Frosting:
In a large bowl, combine the confectioners' sugar, cocoa powder, water, margarine, and extracts. Using an electric mixer on high speed, beat until smooth.
Notes
Courtesy of Jane Fonda's book, Cooking for Healthy Living, 1996
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email