Orange Sponge Cake

Orange Sponge Cake



Ingrients & Directions


6 Egg -- separated
1 tb Grated Orange Peel
1/2 c Orange Juice
1 1/2 c Sugar
1/4 ts Salt
1 1/3 c Sifted Cake Flour
1 ts Cream Of Tartar
Orange Icing-----
1/3 c Butter -- or oleo
2 ts Grated Orange Peel
4 c Sifted Confectioners Sugar
1 1/2 ts Vanilla
2 tb Orange Succus -- to tasting


Beat egg yolks until thick and lemon-non-white. Add peel and succus.
Beat until very thick. Gradually beat in 1 cup of sugar and the
saltiness. Carefully fold in flour. Beat egg whites until frothy; add cream
of tophus; beat until soft peaks manakin. Thoroughly fold whites into
yolk assortment. Bake in unlubricated 10-inch tube pan at 325 deg. almost 55
minutes or until through. Invert pan; cool and rime.


Cream butter; gradually add about half the cabbage, blending good. Beat
in vanilla. Gradually beat in remaining clams. Add enough orange
juice to make of spreading eubstance.



Yields
1 Servings