While still trying to make my way through a box of Honeybells sent to me by my office, a vision of my sister's Lemon Sponge Cake suddenly danced in my head, so I decided to translate my own version using the Honeybells, which are a cross between a tangerine and a grapefruit. I had a hard time not scarfing the whole cake down in one day!
6 eggs, separated
1 1/2 c sugar
2/3 c Honeybell juice
2-3 T Honeybell zest
(I say zest 1 and if you don't get 2/3 c juice out of it, zest another since you'll be juicing it anyhow)
1 1/2 c flour
1 t baking powder
1/2 t salt
1/2 t cream of tartar
- Beat the yolks until thick and lemony.
- Gradually add the sugar, then the juice and zest.
- Whisk together the flour, baking powder, and salt, then add to the yolk mixture, a little at a time.
- If using a stand mixer, and you only have one bowl, pour the mixture out into a separate bowl and clean the mixer bowl well. Now use that bowl to beat together the whites and cream of tartar until stiff peaks form.
- Gently fold the whites into the yolk mixture and transfer to your baking pan (see NOTE)
- Bake at 325 for 60-65" until toothpick tests clean.
- Invert to cool - if using a tube pan, that will mean inverting the pan over a bottle to insert the bottle neck into the tube. If using a bundt, invert onto a cooling rack.
NOTE: There are two schools of thought with sponge cakes - some say to NEVER grease the pan, because the batter needs something to "grab onto" to climb the pan, while others say to go right ahead. Not only did I spray my pan with baking spray, but I made it in a non-stick bundt pan, rather than the traditional tube pan. (That also accounts for my slightly over-filled pan - I knew better but rolled with it anyhow and ended up with a cake that sort of has what you would call feet on macarons.)