Fresh Orange Sponge Cake
This is an easy cake to make if you have a sturdy, stationary mixer. And it’s so good, you won’t even miss frosting.
6 egg whites
1 3/4 cups flour, measured, then sifted
1/2 teaspoon salt
1 1/2 cups granulated sugar
6 egg yolks
Orange oil, optional (see Note)
6 tablespoons fresh orange juice
1 tablespoon grated orange peel
Powdered sugar, optional
In medium bowl of electric mixer, let egg whites warm to room temperature, about 1 hour.
Sift together flour and salt. Set aside.
With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the granulated sugar, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Set aside.
In large bowl of electric mixer, at high speed and with same beaters, beat egg yolks while gradually beating in remaining 1 cup sugar, until thick and lemon-colored, 5 to 8 minutes in all. Add 1 or 2 drops orange oil and blend, remembering that a little goes a long way. Remove beaters from bowl and continue recipe using whisk and rubber spatula.
Gently spoon fluffy batter into ungreased 10-inch tube pan. Bake at 350 degrees F for 35 to 40 minutes until cake has risen to top of pan, top is browned and wooden pick inserted into center of cake comes out clean. If pan has feet, invert pan over wire rack or invert pan over neck of a bottle. Don’t worry; it won’t fall out. Cool cake completely, about 1 hour. With spatula, carefully loosen cake from pan. Remove to platter. Serve plain or dusted with sifted powdered sugar.