(This sponge cake is flavored with a little orange or lemon zest.
Ingredients:
- 1 1/2 cups egg whites (from about 12 large eggs)
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 1/3 cup sugar
- 1 1/3 cups sifted flour
- 2/3 cup egg yolks (about 8 to 9 large eggs)
- grated rind of 1 orange or 1 teaspoon grated lemon zest
- confectioners' sugar
Preparation:
Beat egg whites until foamy. Add cream of tartar and the salt; beat until whites begin to hold their shape. Gradually add sugar; beat until mixture is stiff and glossy. Carefully fold sifted flour into egg white mixture. Combine yolks and orange rind; beat until thick and lemon colored. Gradually fold yolk mixture into egg white mixture. Pour into an ungreased 10-inch tube pan and bake at 325° for 1 1/4 hours. Invert on rack until cool. Remove and dust with confectioners; sugar.
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