Orange Sponge Cake
1 1/4 cups flour
1 1/2 cups sugar, divided
6 eggs, separated
1 tablespoon grated orange peel
1/2 cup orange juice
1 teaspoon cream of tartar
Combine flour and 1/3 c sugar. In a small mixer bowl, beat egg yolks at high
speed 6 minutes or until thick. Combine orange peel and juice; add to yolks,
beating at low speed until combined. Gradually add 2/3 c sugar and salt, beating
at medium speed until sugar dissolves. Gradually add 1/4 of the flour mixture to
yolk mixture, beating at low speed until combined. Repeat with remaining flour,
1/4 at a time, beating a total of 2 minutes. Thoroughly wash beaters.
Combine egg whites and cream of tartar; beat at medium speed until soft peaks
form. Gradually add remaining 1/2 c sugar, beating until stiff peaks form. Stir
1 c of the whites into yolk mixture. By hand, fold yolk mixture into remaining
whites. Turn into an un greased 10-inch tube pan. Bake at 325�F about 60
minutes. Invert cake in pan and cool completely. Loosen cake from pan before
removing. |