orange sponge cake
- Categories
- Cakes
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 6 | Eggs -- separated |
| 1 tablespoon | Grated Orange Peel |
| ½ cup | Orange Juice |
| 1½ cup | Sugar |
| ¼ teaspoon | Salt |
| 1⅓ cup | Sifted Cake Flour |
| 1 teaspoon | Cream Of Tartar |
| Orange Frosting----- | |
| ⅓ cup | Butter -- or oleo |
| 2 teaspoons | Grated Orange Peel |
| 4 cups | Sifted Confectioners Sugar |
| 1½ teaspoon | Vanilla |
| 2 tablespoons | Orange Juice -- to taste |
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 deg. about 55 minutes or until done. Invert pan; cool and frost.
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 spreading consistency.
Recipe By : <NDooley@...>
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