Orange Sponge Cake

1 1/4 c. sifted flour

1 c. sugar

1/2 tsp. baking powder

1/2 tsp. salt

6 egg yolks

1/4 c. water

1 tsp. vanilla

6 egg whites

1 tsp. cream of tartar

1/2 c. sugar

Sift together flour, 1 c. sugar, baking powder, and salt. Set aside.

In a separate bowl, combine egg yolks, water, vanilla, then sifted dry ingredients. Beat at medium-high speed 4 minutes until mixture is light and fluffy.

In another large mixing bowl, beat egg whites until frothy. Add cream of tartar. Beat in 1/2 c. sugar a little at a time, until whites form stiff, not dry, peaks. Fold yolk mixture gently into beaten egg whites.

Turn into greased 10-in angel food cake pan. Bake at 350 degrees for about 45 minutes. Invert pan to cool 1 1/2 hours until is set. Slice cake into three horizontal layers.

Fill layers with Orange Curd, top with Buttercream Icing, and garnish with Candied Orange Zest.

Buttercream Icing

6 c. confectioners sugar, sifted

1/2 c. plus

1 T. butter, softened

1/2 tsp. salt

1 T. vanilla

In a large mixing bowl, gradually add sugar to softened butter until mixture is creamy. Add salt and vanilla. If icing is too thin, add confectioners sugar; if too thick, add cream.

Orange Curd Filling

5 large eggs

1 c. sugar

1/4 lb. butter, melted

1/2 c. fresh orange juice

zest of 1 orange, minced

With an electric mixer, food processor, or whisk, beat eggs until thick and pale. Add sugar, butter, orange zest, and orange juice; stir until smooth. Pour into saucepan and cook, stirring until curb is thickened. Cool; then cut cake into layers and spread Orange Curd between layers.

Candied Orange Zest

zest of 1 orange

2 T. sugar

Cook in small heavy saucepan, stirring until zest is caramelized. Cool on buttered foil. Crumble candied orange zest over cake.

From the December 1987 issue.

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