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Orange Sponge Cake Recipe


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     Orange Sponge Cake

Category   Desserts - Breads
Sub Category   None

6 eggs
1 tbsp orange zest
1/2 cup orange juice
1 tsp vanilla
1 cup sugar
1 1/4 cups cake flour
1/2 tsp cream of tartar
1/2 cup sugar

Separate the eggs. Allow the egg whites and yolks stand at room temperature for 30 minutes. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Add orange zest, orange juice, and vanilla; beat on low speed until combined. Gradually beat in the 1 cup of sugar at low speed. Increase to medium speed; beat until mixture thickens slightly and double in volume.
Sprinkle 1/4 cup of the flour over the egg yolk mixture; fold in until combined. Repeat with remaining flour, 1/4 cup at a time. Set egg yolk mixture aside.
Thoroughly wash beaters. In a large mixing bowl beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually add the 1/2 cup of sugar, beating on high speed until stiff peaks form. Fold 1 cup of the beaten egg whites mixture into the egg yolk mixture; fold egg yolk mixture into remaining egg whites mixture. Pour into an ungreased 10 inch tube pan.
Bake in a 325 degree oven for 55-60 minutes or until cake springs back when lightly touched. Immediately invert cake (leave in the pan); cool thoroughly. Loosen sides of cake from pan; remove from pan.

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