ORANGE TEA CAKE

By sarey

Ingredients

• 7 EGGS, SEPARATED
• 1-1/2 C SUGAR, DIVIDED
• 6 T ORANGE JUICE
• 4-1/2 t GRATED ORANGE PEEL
• 1-3/4 C FLOUR
• 1/2 t SALT
• 3/4 t CONFECTIONERS SUGAR

Preparation

Step 1

IN A LARGE MIXING BOWL, BEAT EGG YOLKS UNTIL SLIGHTLY THICKENED. GRADUALLY ADD 1/2 C SUGAR, BEATING UNTIL THICK AND LEMON COLORED. BEAT IN ORANGE JUICE AND PEEL. SIFT TOGETHER FLOUR SAND SALT; ADD TO EGG MIXTURE. BEAT UNTIL SMOOTH.

IN ANOTHER MIXING BOWL, BEAT THE EGG WHITES UNTIL SOFT PEAKS FORM. ADD THE REMAINING GRANULATED SUGAR, 1 t AT A TIME, BEATING UNTIL STIFF PEAKS FORM. FOLD A FOURTH OF THE EGG WHITES INTO THE BATTER; FOLD IN REMAINING WHITES. GENTLY SPOON INTO AN UNGREASED 10 INCH 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.