Orange Sponge Cake
Lovely light cake. From b h & g low cal (1989)
Steps
Combine cake flour and 1 / 2 cup of the sifted powdered sugar , set aside.
In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
Gradually add remaining powdered sugar , beating constantly about 4 minutes.
Stir in 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 ungreased 9 inch tube pan.
Bake in 325 degree oven about 55 minutes or till cake springs baack 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 5 minutes.
Remove from heat , stir in almond extract.
Spoon syrup evenly over cake , a small amount at a time , allowing cake to absorb syrup.
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Ingredients
cake flour, powdered sugar, egg yolks, orange rind, egg whites, vanilla, cream of tartar, orange juice, honey, almond extract