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Orange Sponge Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cakes 1 Servings

INGREDIENTS

6 Eggs; 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
1/3 c Butter; or oleo
2 ts Grated Orange Peel
4 c Sifted Confectioners Sugar
1 1/2 ts Vanilla
2 tb Orange Juice; to taste

INSTRUCTIONS

ORANGE FROSTING
Beat egg yolks until thick and lemon-colored.  Add peel and juice. Beat
until very thick.  Gradually beat in 1 cup of sugar and the salt. Carefully
fold in flour.  Beat egg whites until foamy; add cream of tartar; beat
until soft peaks form.  Thoroughly fold whites into yolk mixture. Bake in
ungreased 10-inch tube pan at 325 deg. about 55 minutes or until done.
Invert pan; cool and frost.
Cream butter; gradually add about half the sugar, blending well.  Beat in
vanilla.  Gradually beat in remaining sugar.  Add enough orange juice to
make of spreading consistency.
Posted to MC-Recipe Digest V1 #201
Date: Thu, 15 Aug 1996 19:22:52 -0400
From: Eileen & Bob Holze <beck4@asan.com>
NOTES : Here's a recipe for Orange Sponge Cake, which would be very
similar to Orange Chiffon Cake.

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