Orange Sponge Cake
|Sifted cake flour||1 Cup (16 tbs)|
|Powdered sugar||1 1⁄4 Cup (20 tbs), sifted|
|Orange peel||1 Tablespoon, finely shredded|
|Cream of tartar||1⁄2 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Almond extract||3⁄4 Teaspoon|
Combine cake flour and 1/2 cup of the sifted powdered sugar; set aside.
In small mixer bowl beat egg yolks on high speed of electric mixer about 6 minutes or till thick and lemon-colored.
Gradually add the remaining 3/4 cup sifted powdered sugar and the salt, beating constantly about 4 minutes.
Stir in the shredded orange peel.
Wash beaters thoroughly.
In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form, Gently fold yolk mixture into whites.
Sift flour mixture over egg mixture, 1/3 at a time, and fold in gently.
Turn into an ungreased 9-inch tube pan.
Bake in a 325Â° oven about 55 minutes or till cake springs back and leaves no imprint when lightly touched.
Invert cake in pan; cool thoroughly.
Remove from pan.
With a long-tined fork, poke holes in top of cake at 1-inch intervals.
For syrup, in a saucepan combine orange juice and honey.
Simmer for 5 minutes.
Remove from heat; stir in almond extract .
Spoon syrup liquid evenly over cake, a small amount at a time, allowing cake to absorb the syrup .
Chill, if desired.