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Fresh Orange Sponge Cake




Source of Recipe


Marla


Recipe Introduction


This is an easy cake to make if you have a sturdy, stationary
mixer. And it's so good, you won't even miss frosting.


List of Ingredients




6 egg whites
1 3/4 cups flour, measured, then sifted
1/2 teaspoon salt
1 1/2 cups granulated sugar
6 egg yolks
Orange oil, optional (see Note)
6 tablespoons fresh orange juice
1 tablespoon grated orange peel
Powdered sugar, optional




Recipe



In medium bowl of electric mixer, let egg whites warm to room
temperature, about 1 hour.

Sift together flour and salt. Set aside.

With electric mixer at medium speed, beat egg whites until foamy.
Gradually beat in 1/2 cup of the granulated sugar, beating after each
addition. Continue beating until soft peaks form when beater is
slowly raised. Set aside.

In large bowl of electric mixer, at high speed and with same
beaters, beat egg yolks while gradually beating in remaining 1 cup
sugar, until thick and lemon-colored, 5 to 8 minutes in all. Add 1 or
2 drops orange oil and blend, remembering that a little goes a long
way. Remove beaters from bowl and continue recipe using whisk and
rubber spatula.

Add orange juice and grated zest to egg yolk mixture and whisk to
combine. Blend in flour mixture and whisk just until white patches
disappear. With wire whisk or rubber scraper, using under-and-over
motion, mix 1/3 of the egg whites into yolk mixture to lighten it.
Then fold in another 1/3 of the egg whites. Fold in remaining egg
whites just until blended.

Gently spoon fluffy batter into ungreased 10-inch-tube pan. Bake
at 350 degrees 35 to 40 minutes until cake has risen to top of pan,
top is browned and wooden pick inserted into center of cake comes out
clean. If pan has feet, invert pan over wire rack or invert pan over
neck of a bottle. Don't worry; it won't fall out. Cool cake
completely, about 1 hour. With spatula, carefully loosen cake from
pan. Remove to platter. Serve plain or dusted with sifted powdered
sugar. Makes 12 servings.


Note: Orange oil is available in baking areas of some supermarkets
or at Williams-Sonoma.

Per serving: 203 calories; 2.8 g fat (0.8 g saturated fat; 12
percent calories from fat); 40 g carbohydrates; 106 mg cholesterol;
128 mg sodium; 5.1 g protein; 0.6 g fiber.