Sponge Cake with strawberry sauce

Light sponge cake to be served with ice cream or strawberry sauce




Sponge Cake 7 eggs separated 1½ cups flour 1 teaspoon baking powder 1½ cups sugar 1 teaspoon vanilla sugar ⅓ cup of oil ¼ cup orange juice Strawberry sauce: 1 pint strawberries ½ cup water ½ cup confectionary sugar 1 package pectin fruit jell

Nutritional information

No nutrition information available


Separate eggs into two bowls. A large bowl for egg whites a medium bowl for yolks. Using the Cuisinart HM-50 hand mixer at high speed, Beat the yolks with ¾ cup of sugar until very thick and fluffy. Close mixer and add the vanilla, sugar, baking powder, orange juice, and oil. Remix with hand mixer at low speed. Add ¾ cups of flour and mix at low speed again. Put the yolks on the side and wash and dry the hand mixer beaters very well. Beat whites at high speed until frothy slowly add the ¾ cup of sugar until stiff. Fold an additional ¾ cup of flour into yolk and whites using the Cuisinart spatula. To ensure a fluffy cake try folding by incorporating lots of air into the batter. Place into an angel food pan and bake on center rack at 350 degrees for 50 minutes. Strawberry sauce Wash and Hull the strawberry. Place in your Cuisinart food processor using the "s" blade and pulse for 30 seconds. Combine strawberries with sugar in a 2 quart saucepan and bring to a slow simmer, add pectin. Place into a jar and refrigerate. Serve a slice of sponge cake with one tablespoon of strawberry sauce on top.