Ingredients
2 cup orange juice
2 tsp grated orange rind
2 tbsp canola oil
1 cup sugar
2 whole eggs
2 egg whites
1 cup whole wheat flour
1 cup unbleached flour
2 tsp baking soda
Directions
Preheat oven to 350.
In saucepan, bring orange juice and rind to a boil. Remove from heat
and cool while proceeding with recipe.
In a mixer or by hand using a wire whisk in a large bowl, mix oil and
sugar until creamy. Add eggs and egg whites one at a time. Continue
beating until all the eggs are added.
In a separate bowl, combine flours and baking soda, and add to the
oil, sugar, and egg mixture.
Add flour mixture to orange juice mixture, a third at a time, until
just combined. Pour into a 10 inch tube pan lightly sprayed with
Pam. Bake for 35-40 mins, until a toothpick inserted in the center
comes out clean.
Cool on rack.
20% calories from fat From Food by Susan Powter
Servings: 11 servings
Powter Orange Sponge Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Written recipes as an idea can be traced way back into antiquity, in fact as far as the Egyptians, and quite possibly further than that. However, generally, these old recipes were just very basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of Roman times were skilled in the use of many different aromatic flavours, including some that we all recognise such as basil, fennel and asafoetida. Continuing our culinary historical journey, there were two books from the fourteenth century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that is served today, but instead accounts of the types of food prepared by the chefs of the rich people of the time. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices like coriander, parsley, and basil. These new foods and spices was responsible for an explosion in cookery books, some of which are now in private cookery archives. When we get to the 20th century, cookery books were starting to become popular due to better eduction, people having increased free time and a general increase in wealth. |
We hope you enjoy this Powter Orange Sponge Cake recipe.
