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Orange-Glazed Sponge Cake

I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests.

10 ServingsPrep: 30 min. Bake: 40 min. + cooling

Ingredients

6 eggs, room temperature, separated
1-1/4 cups sugar, divided
1/3 cup orange juice
2 tablespoons grated orange peel
1-3/4 cups all-purpose flour
1/2 teaspoon salt
ORANGE GLAZE:
1 cup water
1/2 unpeeled orange, finely chopped
1/4 cup sugar
1/2 cup confectioners' sugar
1 tablespoon butter

Directions

In a large bowl, beat egg yolks until slightly thickened. Gradually
add 3/4 cup sugar and beat until thick and lemon-colored. Blend in
orange juice and peel. Sift together flour and salt; add to batter.
Beat until smooth. In another bowl, beat egg whites until soft peaks
form. While beating, add the remaining sugar, 1 tablespoons at a
time. Beat until stiff. Fold 1/4 of the egg whites into the batter;
then fold in remaining whites. Spoon into an ungreased 10-in. tube
pan, smoothing top. Bake at 350° for 40 minutes or until tester
inserted near the center of the cake comes out clean. Invert pan
over a narrow-neck bottle to cool.
Meanwhile, for glaze, combine water, chopped orange and sugar in a

2 of 2

Orange-Glazed Sponge Cake (continued)

Directions (continued)

small saucepan. Bring to a boil. Cook until very thick and almost
all the water has evaporated. Remove from the heat and blend in
confectioners' sugar and butter. Run a knife between the pan and
cake. Turn out onto a platter. Spread warm glaze over the top and
sides of cake. Yield: 10 servings.

Nutrition Facts: 1 serving (1 slice) equals 282 calories, 4 g fat (2 g saturated fat), 131 mg cholesterol, 168 mg sodium, 55 g carbohydrate, 1 g fiber, 6 g protein.