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Orange Sponge Cake Recipe

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This recipe for Orange Sponge Cake, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen Hobson
Added: Sunday, October 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs, separated
1 1/2 c sugar, divided
1/2 c orange juice
3 tsp grated orange peel
1 1/3 c cake flour
1/4 tsp salt
3/4 tsp cream of tartar

Glaze:

1/3 c butter, cubed
2 c powdered sugar
3 to 5 tsp water
1 1/2 tsp vanilla

Directions:
Directions:
Let eggs stand at room temp for thirty minutes. In a large mixing bowl, beat egg yolks on high for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 c sugar. Add orange juice and peel; beat 3 minutes longer. Sift flour, sugar and salt - gradually add to the yolk mixture and mix well. In a large mixing bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tbsp at a time, on high until stiff peaks form. Gradually fold into batter. Gently spoon in to a ungreased 10-in tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325 for 45 to 55 min. or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center of tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan, remove from heat. Add powdered sugar, water and vanilla. Stir until smooth. Pour over cake, allowing it to drizzle down sides.

Number Of Servings:
Number Of Servings:
12

 

 

 

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