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Orange Tea Cake

 Orange Tea Cake
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
12 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 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,

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Orange Tea Cake (continued)

Directions (continued)

  • about 1 hour.
  • Run a knife around sides of cake and remove to a serving plate. Dust
  • with confectioner's sugar. Yield: 12 servings.
Nutritional Facts: One serving (1 piece) equals 211 calories, 3 g fat (1 g saturated fat), 124 mg cholesterol, 135 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch.