Orange Sponge Cake

By AnnaMaria507

Ingredients

• Cake
• 6 eggs, separated
• 1-1/2 cups sugar, divided
• 1/2 cup orange juice
• 3 tsp. grated orange peel
• 1-1/3 cups cake flour
• 1/4 tsp. salt
• 3/4 tsp. cream of tartar
• Glaze
• 1/3 cup butter, cubed
• 2 cups confectioner's sugar
• 3-5 tsp. water
• 1-1/2 tsp. vanilla extract

Details

Servings 12

Preparation

Step 1

1. Let eggs stand at room temperature for 30 minutes. In a large mixing 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.
2. Sift the flour, 1/3 cup sugar and walt together twice; gradually add to egg yolk mixture.
3. In a large mixing bowl with clean beaters, beat egg whites and cream of tartar of medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter.
4. Gently spoon into an ungreased 10" tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325 degrees F for 45-55 minutes or until cake springs lightly when touched. Immediately invert pan; cool completely, about 1 hour.
5. Run a kife around side and center of tube pan. Remove cake to serving plate.
6. Glaze: Melt butter in a small saucepan; remove from heat. Add confectioner's sugar, water and vanilla. Stir until smooth. Pour over cake, allowing to drizzle down sides.