Things have been pretty crazy on my side of the earth for the past week or so, so making time to bake and blog was difficult, however I as much as I enjoy doing this blog, I did not enjoy making this next recipe which was a sponge cake. It has to be one of the hardest cake I have ever made. Two years ago I bought the summer 2009 Canadian Living Special Cookbook Issue. There was this one recipe that caught my attention which was a Blueberry Citrus Sponge Cake. It sounded delish, and the picture of the cake was mouth watering, so had set aside a steamy summer afternoon to make this cake and the process was not fun. I have eczema, which is a skin problem where I develop rashes all over my hands, and anything acidic that touches my skin burns. Because this is a citrus cake, it requires zesting and squeezing lemons and oranges. I tried to handle the fruits without actually touching the juice, which didn't work. Next, was the separation of eight egg whites, which was really messy, and frustrating since I couldn't separate them. Although the cake did not turn out bad at all, I did not enjoy making this cake at all. You would think that after making this cake two years ago I would change my mind about this cake, or even improve on the baking method, but I haven't on both accounts. When I was making this cake last night, I screamed so much I was afraid the neighbours may have considered calling the police. If separating egg whites is no feat for you, then be brave and try baking this cake. In my opinion it requires a lot of effort, but the results pay off-if you follow the recipe correctly.
Blueberry Citrus Sponge Cake
2 cups sifted cake and pastry flour
2/3 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 tablespoon grated orange rind
1/3 cup orange juice
2 teaspoon grated lemon rind
2 tablespoon lemon juice
2 teaspoon vanilla
8 egg whites (oh the horror!)
2 cups blueberries (I used one cup, but that's only because I didn't read the instructions properly and I bought enough to make one cup only) Glaze: 1/4 cup granulated sugar
1/4 cup orange juice
1. In large bowl, whisk together cake and pastry flour, granulated sugar, baking powder and salt.
2. In separate bowl, whisk together oil, orange rind and juice, lemon rind and juice, and vanilla; beat into dry ingredients until smooth and thick.
3. In another bowl, beat egg whites until foamy; beat in icing sugar, 1 tablespoon at a time, until stiff glossy peaks form. Fold 1/3 into batter; fold in remaining whites. Fold in blueberries.
4. Scrape into greased and flour dusted 10-inch (3 L) bundt or tube cake pan. Swirl knife through batter to remove air bubbles.
5. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack for 30 minutes.
Meanwhile in small saucepan, bring sugar and juice to boil, stirring; boil for 1 minutes. Let cool. Loosen cake from edges of pan. Invert onto rack; brush with glaze. Let cool.
~Makes 12 servings.