Orange Sponge Cake

Name: Orange Sponge Cake
Ingredients: 6 eggs separated; 1 tablespoon grated orange peel; 1/2 cup orange juice; 1 1/2 cups sugar; 1/4 teaspoon salt; cake flour cups Sifted; 1 teaspoon cream of tartar; 1 cup butter or oleo; 2 teaspoons grated orange peel; 4 cups confectioners' sugar Sifted; 1 1/2 teaspoons vanilla; 2 tablespoons orange juice to taste

12 ingredients

3 steps

Ingredients

6 eggs separated
1 tablespoon grated orange peel
1/2 cup orange juice
1 1/2 cups sugar
1/4 teaspoon salt
cake flour cups Sifted
1 teaspoon cream of tartar
1 cup butter or oleo
2 teaspoons grated orange peel
4 cups confectioners' sugar Sifted
1 1/2 teaspoons vanilla
2 tablespoons orange juice to taste

Directions

1

Beat egg yolks until thick and lemon-colored. Add peel and juice. Beat until very thick. Gradually beat in 1 cup of sugar and the salt. Carefully fold in flour. Beat egg whites until foamy; add cream of tartar; beat until soft peaks form. Thoroughly fold whites into yolk mixture. Bake in ungreased 10-inch tube pan at 325 degrees, about 55 minutes or until done.
2

Invert pan; cool and frost.
3

Cream butter; gradually add about half the sugar, blending well. Beat in vanilla. Gradually beat in remaining sugar. Add enough orange juice to make of spreadable consistency.