Fluted tube pans should be well greased and floured before adding the batter. After the cake tests done, transfer the pan to a wire rack and allow to cool for only 10 minutes before removing the cake from the pan.
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 frosting—just dust a little confectioners' sugar on top.—Beth Duerr of North Tonawanda, New York
A number of years ago I ordered a slice of walnut cake at a local restaurant that was known for their homemade desserts. The cake was wonderful and I searched for a recipe to match it great taste. I found this one and I think it is just as scrumptious.—Rita Glieden, Hutchinson, Minnesota