recipe

Lemon-Orange Sponge Cake

 

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Lemon-Orange Sponge Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
This cake is perfect for an afternoon tea and would go well with a Darjeeling tea.
Ingredients
  • 4 Eggs
  • 3/4 cup Sugar
  • 8 T Unsalted butter melted
  • 1 Grated rind of one lemon
  • 2 tsp. Grated orange rind
  • 1 ½ cups Unbleached flour
  • 2 tsp. Baking powder
Instructions

  1. Preheat oven to 350ºF. 

  2. Whisk eggs until frothy, then slowly add sugar, butter and lemon and orange rinds, beating thoroughly after each addition.

  3. Fold in flour and baking powder.

  4. Grease an 8-inch cake pan, pour in the mixture.

  5. Bake for one hour or until the cake is golden brown and well risen; a toothpick inserted into the center should come out clean.

  6. When cool, dust with powered sugar.

July – Blueberry Season

July is “Blueberry Month” and this is a big deal in New Jersey. This is the time to pick blueberries, eat blueberries, cook with blueberries, bake with blueberries and preserve blueberries for the long winter months. Blueberries can be dried, frozen or made into jams, jellies and conserves. Here are two Blueberry Conserve recipes. Get cooking!

Blueberry Conserve
2 cups of water
4 cups of sugar
½ lemon thinly sliced
½ orange thinly sliced
½ cup of seedless raisins
1 quart of stemmed New Jersey Blueberries

Bring water and sugar to boiling. Add lemon, orange and raisins;
Simmer 5 minutes. Add blueberries and cook rapidly until thick,
about 30 minutes. As mixture thickens, stir frequently to prevent sticking.
Pour, boiling hot, into sterilized Ball jars (sterilize jars for 10 minutes) leaving ¼ inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in hot water bath.
Yield;. About 4 half-pints

Blueberry-Pineapple Conserve

1 quart of stemmed New Jersey Blueberries
2 cups of finely chopped, cored, pared fresh pineapple (one small)
5 cups of sugar.

Combine fruit and sugar; slowly bringing to boiling,
stirring occasionally until sugar dissolves. Cook rapidly until thick,
about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot, into sterilized Ball jars (sterilize jars for 10 minutes) leaving ¼ inch headspace. Remove air bubbles Adjust two-piece caps. Process 15 minutes in hot water bath. Yield about 4 half pints.

Adapted from Ball Blue Book, 1969.

 

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