Shared by Anna Kharzeeva
Shared by Anna Kharzeeva
Biskvit (Orange Sponge Cake)
Yield: 1 7-inch cake
Biskvit (Orange Sponge Cake)
Yield: 1 7-inch cakeFamily Journey
Kyiv, UkraineMoscowSydney
MoscowTbilisi, GeorgiaMoscow
This recipe was shared by Anna Kharzeeva. Read more about her family in "The Babushka Who Carried Meals Across Moscow" and try her recipes for Bouillon With Rye Croutons, Kotlety (Russian Beef Patties), and Vinaigrette (Russian Chopped Salad).
Ingredients
- Nonstick cooking spray
- 1 cup all-purpose flour, sifted
- Zest of 1 orange
- 6 large eggs
- 1 cup sugar
- Confectioner’s sugar for garnish (optional)
Preparation
Step 1
Preheat the oven to 350 degrees. Spray a 3 inch deep 7-inch round springform cake pan with nonstick cooking spray. Line the bottom with parchment paper.
Step 2
Place the flour and orange zest into a small bowl and mix well. Set aside.
Step 3
Crack the eggs into the bowl of a stand mixer fitted with a whisk attachment. Whisk the eggs on medium speed for 1 minute. Increase the speed to the highest speed and gradually add the sugar, beat the mixture for 5 minutes until it is pale and has tripled in volume. Reduce the mixer speed to low and gradually add the flour and zest. Mix until the flour is just incorporated into the batter.
Step 4
Transfer the batter into the cake pan and bake for 30 minutes or until a cake tester comes out clean. Transfer to a cooling rack and rest for 10 minutes. Unmold the cake onto the cooling rack making sure it is right side up.
Step 5
To serve, sprinkle confectioner’s sugar on top (optional). Store tightly covered at room temperature for up to 2 days.
