Orange Sponge Cake

6 egg whites ( 3/4 cup)

1 3/4 cups sifted all purpose flour
sift before measuring

1/4 tsp salt

1 1/2 cups granulated sugar

6 egg yolks

6 tbsp fresh orange juice

1 tbsp freshly grated orange peel

Confectioners' sugar

In a large bowl of electric mixer, let egg whites warm to room temperature.

About 1 hour. Measure flour; sift about 2 cups, once on a sheet of waxed

paper. Fill cups lightly to overflowing; with spatula cut off excess to make

1 3/4 level cups. Sift flour with salt; set aside. With electric mixer at

medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the

granulated sugar, 2 tbsp at a time, beating well after each addition.

Continue beating until stiff peaks form when beaters are slowly raised. Set aside.

Preheat oven to 350 degrees. In a small bowl of electric mixer with the same beaters

at high speed, beat egg yolks until very thick and lemon colored, about 3 minutes.

Do not underbeat. Gradually beat in remaining 1 cup granulated sugar; continue

beating until mixture is smooth. At low speed, blend flour mixture and orange juice

alternating into egg yolk mixture, beginning and ending with flour and guiding batter

into beaters with scraper. Add orange peel. With a whisk or rubber spatula, using under

and over motion, fold yolk mixture gently into whites. Pour batter into an ungreased bundt

pan or tube pan without a removable bottom. Bake 50-55 minutes in bundt pan or 35-40

minutes in tube pan. Cake is done when it springs back when pressed with finger.

Cool completely. Using an up and down motion, run spatula around edge of cake and tube.

Invert cake and shake to release; place of serving plate. Sift confectioners' sugar over

top of cake. To cut cake; Use knife with serrated blade. Cut gently, going back

and forth with sawing motion. Serves 12