Joan's Citrus Sponge Cake
Separate whites and yolks- set aside. Mix lemon, rind and orange juice together. Sift flour 3 times- set aside. Sift sugar three times- set aside.
Beat whites and gradually add 4 Tbs. sugar beating to stiff but not dry peaks. Without washing beaters, beat yolks till thick and lemon colored. Beat in sugar gradually alternating with juices and rind. Beat flour into this mixture lightly but to blend well.. Then fold in some whites with spatula to lighten mixture. Carefully fold in remaining whites, using large rubber spatula or whisk.
Place (spoon with spatula) batter into a large 9 or 10 inch angel cake pan ( ungreased- but coat only bottom with shortening, line with greased wax paper or cake circle ). Carefully smooth top with spoon.
Bake in preheated oven about an hour or until cake shrinks away from edges of pan and top feels firm when lightly pressed with a finger. Remove and invert on bottle neck to cool ( or if your pan has "feet"- invert on feet ). Cool completely. Remove carefully.
Take a large thin smooth edge cake spatula and run around pan to loosen cake from sides.
Yield: 1 large cake.
Dust with powder sugar or use any glaze or fruit topping as desired. Whipped cream frostings suit this cake well. Keep well wrapped in the refrigerator and it will stay moist a week if it lasts that long!
Note: if you find cake is browning too fast, you can lower heat to 300F to finish baking during the last 20 minutes or so. As with angel cakes, don't open oven door during the 1st 15 minutes or your cake may deflate! Freezes well.
Variation*: for a (pink) lemonade sponge cake, substitute (pink) lemonade concentrate for the orange juice