Orange Sponge Cake 2 Recipe

  • 1 cup plus 2 T. cake flour
  • 1/2 teaspoon Salt
  • 1/3 cup plus 2 teaspoon thawed frozen orange juice concentrate
  • 2 teaspoons grated orange peel
  • 6 eggs, separated (at room temp.) (large)
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar
Onto sheet of wax paper or a paper plate, sift together flour and salt. Set aside. In 1 cup measure, combine juice with enough water to make 1/2 cup liquid. Add orange peel and set aside. Preheat oven to 350° F. In medium mixing bowl, using electric mixer on high speed, beat egg yolks until thick and lemon colored. Using mixer on low speed, alternately beat in sifted flour and juice mixture. In large mixing bowl, combine egg whites and cream of tartar, and using clean beaters, beat at high speed until soft peaks form. Gradually beat in sugar, beating until sugar is dissolved and stiff peaks form. Using a wire whisk, fold one-fourth of beaten whites into yolk mixture. Pour yolk mixture into remaining beaten whites and fold gently just until evenly blended. Turn batter into 10" tube pan that has a removable bottom. Run a knife through batter to release air bubbles. Bake 35 to 40 minutes (until cake is golden brown and springs back when touched with tip of finger). To cool, invert cake pan and place on neck of a bottle. Let stand for about 1 hour. Remove sides of pan. To serve, cut into 12 equal slices. One slice equals 110 calories.
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