Recipe: Sponge Cake with Chocolate-Orange Frosting

SPONGE CAKE WITH CHOCOLATE-ORANGE FROSTING

FOR THE CAKE:
1 cup cake flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup sugar, divided use
2 teaspoons vanilla extract
1/4 cup water
2 egg whites
FOR THE CHOCOLATE-ORANGE FROSTING:
3 cups confectioner's sugar, sifted
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup boiling water
2 tablespoons margarine
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract*

TO MAKE THE CAKE:
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; set aside.

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 vanilla 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 remaining egg whites. Pour into the prepared pan.

Bake until the cake springs back when pressed in the center, about 20 minutes. Cool in the pan.

TO MAKE THE CHOCOLATE-ORANGE FROSTING:
In a large bowl, combine the confectioner's sugar, cocoa powder, water, margarine and extracts. Using an electric mixer on high speed, beat until smooth.

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.

*For a different-flavored frosting, substitute almond, lemon, or additional vanilla extract for the orange extract.

Servings: 16
Source: Cooking for Healthy Living by Jane Fonda, Robin Vitetta