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
- 7 eggs
- 1-3/4 cups 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
- Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
- 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.
- 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.
- 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.
- Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar. Yield: 12 servings.
Originally published as Orange Tea Cake in Light & Tasty February/March 2003, p37
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