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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This from-scratch sponge cake has a hint of orange in every bite...and is wonderful served with a cup of hot tea or coffee. It doesn't need frostingjust dust a little confectioners' sugar on top.Beth Duerr of North Tonawanda, New York Ingredients:
7 eggs |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-1/2 cups sugar, divided |
6 tablespoons orange juice |
4-1/2 teaspoons grated orange peel |
3/4 teaspoon confectioners' sugar |
Directions:
1. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
2. In a large bowl, beat yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Blend in orange juice and peel. Add dry ingredients to yolk mixture; mix well.
3. In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
4. 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 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour.
5. Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar. Yield: 12 servings.
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