Orange sponge cake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>