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When asked to bring dessert for dinner at a friend's place, I altered the Cook's Illustrated recipe for basic sponge cake and turned it into a wicked delicious glazed orange cake, which paired perfectly with the oriental flavors of the main course. Ah, I love it when things I invent turn out well. Unlike the chocolate mousse cake I tried to make a week ago which literally fell apart (but it still tasted amazing as a "trifle"), this cake turned out perfectly. It was light and sweet and slightly tangy and simply delightful.