Best Ever Orange Sponge Cake
6 Egg whites (3/4 cup)
1/4 teaspoon Salt
6
teaspoons Orange juice -- fresh
1 3/4 cups All-purpose flour --
sifted
1 1/2 cups Granulated sugar
1 teaspoon Orange peel --
freshly grated
6 Egg yolks
Confectioners sugar
Note: If
desired, spray tube pan or kugelhopf pan with nonstick baking
spray
before filling with batter and baking. To cool, DO NOT
invert on bottle.
Instead place pan on wire rack to cool 30
minutes. Turn cake out onto wire
rack and cool completely. In
large bowl of electric mixer, let egg whites
warm to room
temperature, about 1 hour. Measure flour; sift about 2 cups
flour
once on a sheet of waxed paper; fill cups lightly to overflowing;
with
a 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. Preheat oven to 350 degrees. In 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 UNDER
BEAT. Gradually,
beat in remainin!
g 1 cup granulated sugar;
continue beating until mixture is smooth. At low
speed, blend
flour mixture and orange juice alternately into egg yolk
mixture,
beginning and ending with flour and guiding batter into
beaters
with scraper. Add orange peel. With whisk or rubber
spatula, using under and
over motion, fold yolk mixture gently
into whites. Pour batter into an
ungreased (see note 1) 9 3/4 to
10" x 4 1/2" kugelhopf pan or 10 x 4" tube
pan without removable
bottom. Bake 50 to 55 minutes until cake springs back
when
pressed with finger. Invert over bottle (see note 1); cool
completely.
Using an up and down motion, run spatula around edge
of cake and tube.
Invert cake and shake to release; place on
serving plate. Sift Confectioners
sugar over top of cake. To cut
cake, use knife with serrated edge. Cut
gently, going back and
forth with sawing motion
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