I Just Put My Fresh Orange Sponge Cake Into The Oven To Bake- Fresh Squeezed Orange Juice Is The Secret Ingredient (2024)

It's from my mother's old McCall's cookbook from the 1970's. I've been making this recipe on and off since about 1990. I used to make my own version of strawberry shortcake with it. I would take my fresh orange sponge cake and make whipped cream ( heavy cream, vanilla extract and confectioners sugar) and add fresh strawberries that I had sprinkled with some sugar and lemon juice to bring out the juices. The cake then a big dollop of whipped cream and a nice helping of the strawberries and strawberry juices on top- yum 😋

by Anonymousreply 40October 31, 2024 7:16 AM

I love orange flavor in pastry. It's generally the most overlooked fruit flavor.

by Anonymousreply 1October 30, 2024 4:05 AM

look who is back.

by Anonymousreply 2October 30, 2024 4:05 AM

It's been many a year since I've had sponge cake. Orange sounds dreamy.

by Anonymousreply 3October 30, 2024 4:09 AM

Where's the McCunting recipe OP

by Anonymousreply 4October 30, 2024 4:21 AM

I don’t get Greg vibes from OP.

by Anonymousreply 5October 30, 2024 4:42 AM

At Christmas my mother used to make Orange Blossoms, very small muffins soaked with an orange/brown sugar syrup. My mother would make them and then store in a big tin. The longer they sat the better they were. I think she used a lot of orange liqueur in the syrup.

Apparently the recipe is from Helen Corbitt, who ran The Zodiac Room in the Dallas Neiman Marcus. She was a proto-Julia Child and invented poppyseed dressing, flowerpot cake, Texas caviar, and many other well-known dishes which were the first flush of modern food in most southern homes.

Helen was a real character and would be a good candidate for DL fav status. One time she supposedly got so mad at her staff she fired them en masse and sent them home immediately. Just as they all walked out, she remembered she had a restaurant full of people expecting food so she called security and had them block the doors and make the staff return to their work.

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by Anonymousreply 6October 30, 2024 5:06 AM

Thanks R6!!!

by Anonymousreply 7October 30, 2024 5:37 AM

R6- That sounds like a Martha Stewart type of thing to do.

by Anonymousreply 8October 30, 2024 6:03 AM

R8, it does but at least Helen was honest about it. She had a sign in the kitchen which read:

[quote] “This is the kitchen of Helen Corbitt. I am the Boss! If you don’t believe it . . . Start Something!”

You couldn’t be any clearer than that! I suspect she might have been a lesbian. She never married.

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by Anonymousreply 9October 30, 2024 6:08 AM

Would love to see a pic of the cake-sounds great.

by Anonymousreply 10October 30, 2024 7:14 AM

I made an orange butter to go with dinner rolls (Thanksgiving). I mixed a very fine zest of the orange peel (using that part of the grater that looks like it's been ice-picked to death). Then, mix some sugar into the butter.

I had it at a restaurant and liked it, so I recreated it.

by Anonymousreply 11October 30, 2024 7:15 AM

R10- This one I made in early September. I took a photo of the Sponge cake last night but it came out blurry.

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by Anonymousreply 12October 30, 2024 2:50 PM

Orange juice is too diluted to add much flavor without using huge quantities. Orange ZEST works much better for adding orange flavor.

by Anonymousreply 13October 30, 2024 3:07 PM

Looks so good. Any ‘’sweet’’ diversion from the political drama is welcome.

by Anonymousreply 14October 30, 2024 3:11 PM

R13- This recipe calls for one tablespoon of orange zest- which I put in along with the fresh squeezed orange juice.

by Anonymousreply 15October 30, 2024 3:14 PM

A secret I learned from an old cook was that you can really amp up the orange flavor you get from your orange zest in sweet recipes by mixing the sugar from the recipe and the zest and whir them up in the food processor or the mixing bowl before you cream the butter and the sugar together. It gets the orange oil out of the zest and attached to the sugar and it permeates the cake better.

by Anonymousreply 16October 30, 2024 3:58 PM

R16- I might try that next time but this cake does not have any butter in it.

by Anonymousreply 17October 30, 2024 5:27 PM

I’m sorry, I was confused. Where I’m from they call them Angel’s Food cakes and I always think of sponge as that dryer European type.

by Anonymousreply 18October 30, 2024 7:57 PM

I like the Sicilian orange cake with an entire orange, rind and all, ground up in it.

by Anonymousreply 19October 30, 2024 8:48 PM

Orange juice is the secret ingredient in orange cake? You don’t say?

by Anonymousreply 20October 30, 2024 10:19 PM

R20- It's not the fact that it's orange juice . The secret that makes it so good is the fact that it's FRESH squeezed orange juice.

by Anonymousreply 21October 30, 2024 10:23 PM

Ugh, this shit again.

by Anonymousreply 22October 30, 2024 10:36 PM

[quote] The secret that makes it so good is the fact that it's FRESH squeezed orange juice.

Ina Garten is now posting on DL.

by Anonymousreply 23October 30, 2024 11:34 PM

Make sure you use good, quality butter and organic oranges and buttermilk!

by Anonymousreply 24October 30, 2024 11:44 PM

Gerg

by Anonymousreply 25October 30, 2024 11:47 PM

And Le Creuset cookware, whenever possible!!!

by Anonymousreply 26October 30, 2024 11:51 PM

Excuse me-Sicilian use the entire orange? How is this a thing?

by Anonymousreply 27October 30, 2024 11:57 PM

R27, the whole orange cake has been known by some for awhile. I think Marcella Hazan is the way it got to mainstream America.

by Anonymousreply 28October 31, 2024 12:01 AM

I think that entire orange cake tastes good in spite of, not because of, all that pith and membrane. I bet it's even better without all that pith and membrane.

by Anonymousreply 29October 31, 2024 12:02 AM

Is there another kind of orange juice?

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by Anonymousreply 30October 31, 2024 12:50 AM

Where's the fucking recipe??

by Anonymousreply 31October 31, 2024 12:51 AM

The secret is always freshly squeezed ingredients!

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by Anonymousreply 32October 31, 2024 12:54 AM

R30- As opposed to using 6 tablespoons of the Tropicana orange juice from the half gallon carton.

by Anonymousreply 33October 31, 2024 1:55 AM

Use Tang in a pinch.

by Anonymousreply 34October 31, 2024 3:48 AM

r34 or Crystal Light!

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by Anonymousreply 35October 31, 2024 3:51 AM

I highly suggest you moisten it with an orange zest infused simple syrup. While the cake is still warm, apply it with a silicone brush and finally, shove it up your ass.

by Anonymousreply 36October 31, 2024 5:36 AM

Remember hot syrup cold cake or cold syrup hot cake… and hot ass, always.

by Anonymousreply 37October 31, 2024 5:39 AM

This is a great recipe! I had an aunt from Sicily & when she'd visit us, or we'd visit her, this was always made every other morning to have with morning coffee. She'd get up at 6 am & start baking. (this is essentially the same recipe) A bygone practice & woman I truly miss. Cin Cin Aunty Anna Banana!!!!

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by Anonymousreply 38October 31, 2024 6:56 AM

Italians LOVE icing sugar. They put it on everything.

by Anonymousreply 39October 31, 2024 7:00 AM

I need a ciggy after OP's vivid and coquettish description of her cakes. Brava!

by Anonymousreply 40October 31, 2024 7:16 AM
I Just Put My Fresh Orange Sponge Cake Into The Oven To Bake- Fresh Squeezed Orange Juice Is The Secret Ingredient (2024)
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