Orange Sponge Cake
By: Karlyn Oyama
Published: Friday, December 4, 2009 - 1:12am

Ingredients




6 Eggs, separated
1 tablespoon Grated Orange Peel
1/2 cup Orange Juice
1 1/2 cups Sugar
1/4 teaspoon Salt
 cups Sifted Cake Flour
1 teaspoon Cream Of Tartar
 cup Butter, or oleo
2 teaspoons Grated Orange Peel
4 cups Sifted Confectioners Sugar
1 1/2 teaspoons Vanilla
2 tablespoons Orange Juice, to taste

Preparation

1 Beat egg yolks until thick and lemon-colored. Add peel and juice. Beat until very thick. Gradually beat in 1 cup of sugar and the salt. Carefully fold in flour. Beat egg whites until foamy; add cream of tartar; beat until soft peaks form. Thoroughly fold whites into yolk mixture. Bake in ungreased 10-inch tube pan at 325 degrees, about 55 minutes or until done. 2 Invert pan; cool and frost. 3 Cream butter; gradually add about half the sugar, blending well. Beat in vanilla. Gradually beat in remaining sugar. Add enough orange juice to make of spreadable consistency.

About


Here's a recipe for Orange Sponge Cake, which is very similar to Orange Chiffon Cake.