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Name: Sponge Cake with Chocolate-Orange Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 2 Egg; whites; 1/4 c Water; 2 ts Vanilla extract; 1 ts Baking Powder; 1/2 ts Orange Extract; 1/3 c Unsweetened Dutch-Process; 1 c Cake Flour; sifted; 1/2 ts Vanilla extract; 1/4 c Boiling water; 1 c Sugar; 1/8 ts Salt; 3 Eggs separated; 2 tb Margarine

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INGREDIENTS

2 Egg; whites
1/4 c Water
FROSTING
2 ts Vanilla extract
1 ts Baking Powder
1/2 ts Orange Extract
1/3 c Unsweetened Dutch-Process
1 c Cake Flour; sifted
1/2 ts Vanilla extract
1/4 c Boiling water
1 c Sugar
1/8 ts Salt
3 Eggs ; separated
2 tb Margarine

INSTRUCTIONS

Preheat an oven to 350. Coat a 13x9x2 inch baking pan with nonstick cooking spray. In a small bowl, combine the flour, baking powder and salt. 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. With the mixer on medium speed, beat in the vaniilla and water. With the mixer on low speed, gradually add the dry ingredients and beat until blended. 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. Stir 1/2 cup of the egg white mixture into the egg yolk-flour mixture. Fold in the reamining egg whites. 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. 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. CHOCOLATE-ORANGE 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 : For a different-flavored frosting, substitute almond, lemon or additional vanilla extract for the orange extract. Recipe by: Jane Fonda Cooking For Healthy Living Posted to recipelu-digest Volume 01 Number 435 by James and Susan Kirkland on Jan 02, 1998

NOTES

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Sponge Cake with Chocolate-Orange Frosting

2 Egg; whites
1/4 c Water
 FROSTING
2 ts Vanilla extract
1 ts Baking Powder
1/2 ts Orange Extract
1/3 c Unsweetened Dutch-Process
1 c Cake Flour; sifted
1/2 ts Vanilla extract
1/4 c Boiling water
1 c Sugar
1/8 ts Salt
3 Eggs separated
2 tb Margarine

Preheat an oven to 350. Coat a 13x9x2 inch baking pan with nonstick cooking  spray.    In a small bowl, combine the flour, baking powder and salt.    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.    With the mixer on medium speed, beat in the vaniilla and water. With the  mixer on low speed, gradually add the dry ingredients and beat until  blended.    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.    Stir 1/2 cup of the egg white mixture into the egg yolk-flour mixture. Fold  in the reamining egg whites.    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.    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.    CHOCOLATE-ORANGE 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 : For a different-flavored frosting, substitute almond, lemon or  additional vanilla extract for the orange extract.  Recipe by: Jane Fonda Cooking For Healthy Living    Posted to recipelu-digest Volume 01 Number 435 by James and Susan Kirkland  <kirkland@gj.net> on Jan 02, 1998

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 16 Servings

Calories: 292
Calories from Fat: 69 (24%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.5g
Cholesterol 198.3mg		61 %
Sodium 128.7mg		4 %
Potassium 87.4mg		2 %
Total Carbohydrate 49g		14 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 48.8g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 292

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