Orange Sponge Cake 1
Ingredients
1 1/4 C. all-purpose flour
1 1/2 C. sugar, divided
6 eggs, separated
1 Tbsp. grated orange peel
1/2 C. orange juice
1 tsp. cream of tartar
Cooking Instructions
Combine flour and 1/3 C. sugar. In a small mixer bowl, beat egg yolks at high speed 6 minutes or until thick. Combine orange peel and juice; add to yolks, beating at low speed until combined. Gradually add 2/3 C. sugar and salt, beating at medium speed until sugar dissolves. Gradually add 1/4 of the flour mixture to yolk mixture, beating at low speed until combined. Repeat with remaining flour, 1/4 at a time, beating a total of 2 minutes. Thoroughly wash beaters. Combine egg whites and cream of tartar; beat at medium speed until soft peaks form. Gradually add remaining 1/2 C. sugar, beating until stiff peaks form. Stir 1 c of the whites into yolk mixture. By hand, fold yolk mixture into remaining whites. Turn into an ungreased 10-inch tube pan. Bake at 325 about 60 minutes. Invert cake in pan and cool completely. Loosen cake from pan before removing.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)