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Orange Sponge Cake




Source of Recipe


Taste of Home


Recipe Link: http://www.tasteofhome.com/Recipes/Orange-Sponge-Cake

List of Ingredients




6 eggs, separated
1-1/2 cups sugar, divided
1/2 cup orange juice
3 teaspoons grated orange peel
1-1/3 cups cake flour
1/4 teaspoon salt
3/4 teaspoon cream of tartar
GLAZE:
1/3 cup butter, cubed
2 cups confectioners' sugar
3 to 5 teaspoons water
1-1/2 teaspoons vanilla extract

Recipe



Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Sift the flour, 1/3 cup sugar and salt together twice; gradually add to yolk mixture and mix well.

In a large mixing bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate.

For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners' sugar, water and vanilla. Stir until smooth. Pour over cake, allowing it to drizzle down sides. Yield: 12 servings.