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Orange Sponge Cake Better Homes and Gardens Dessert Cook Book 6 eggs, separated 1 Tbsp. grated orange peel ½ cup orange juice 1½ cups sugar ¼ tsp. salt 1⅓ cups sifted cake flour 1 tsp. cream of tartar Beat egg yolks till thick and lemon-colored. Add peel and juice; beat till very thick. Gradually beat in 1 cup sugar and the salt. Carefully fold in flour. Beat egg whites till peaks form. Gradually add ½ cup sugar, beating till stiff peaks form. Thoroughly fold whites into yolk mixture. Bake in ungreased 10-inch tube pan at 325o about 55 minutes or till done. Invert pan; cool. |
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