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Orange Sponge Cake

This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me. —Amy Sauser, Omaha, Nebraska

12 ServingsPrep: 40 min. Bake: 45 min. + cooling

Ingredients

6 eggs, separated
1-1/3 cups cake flour
1-1/2 cups sugar, divided
1/4 teaspoon salt
1/2 cup orange juice
3 teaspoons grated orange peel
3/4 teaspoon cream of tartar
GLAZE:
1/3 cup butter, cubed
2 cups confectioners' sugar
3 to 5 teaspoons water
1-1/2 teaspoons vanilla extract

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Sift the flour, 1/3 cup sugar and salt together twice;
set aside.
In another bowl, beat egg yolks on high speed for 5 minutes or until
thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange
juice and peel; beat 3 minutes longer. Gradually add flour mixture
and mix well.
Add cream of tartar to egg whites; beat on medium speed until soft
peaks form. Gradually beat in remaining sugar, 1 tablespoon at a
time, on high until stiff peaks form. Fold into batter.

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Orange Sponge Cake (continued)

Directions (continued)

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 325° for 45-55 minutes or until
cake springs back when lightly touched. Immediately invert pan; cool
completely, about 1 hour.
Run a knife around sides and center tube of pan. Remove cake to a
serving plate. For glaze, melt butter in a small saucepan; remove
from the heat. Add confectioners’ sugar, water and vanilla; stir
until smooth. Pour over cake, allowing it to drizzle down sides.
Yield: 12 servings.

Nutrition Facts: 1 slice equals 317 calories, 8 g fat (4 g saturated fat), 119 mg cholesterol, 121 mg sodium, 58 g carbohydrate, trace fiber, 4 g protein.