Spongecake with orange-butter filling (Gâteau fourrée à la crème d'orange) from Mastering the Art of French Cooking, Volume One (page 672) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • paisleymonsoon on March 03, 2021

    The orange sponge cake was excellent. However, deciding to add an orange-butter filling and an apricot glaze was not a good idea. They made the cake waaaay too sweet. I like frosting, but they really broke the cake. Luckily, most of the filling sponged away into the cake plate overnight so that it wasn't as sweet on day #2. Also, the filling recipe makes enough for 3 cakes. I have some in my freezer, but I'm afraid I'll never use it.

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