Recipe - Orange Sponge Cake

6 Eggs; separated
1 tablespoon Grated Orange Peel
One half cup Orange Juice
1 One half cup Sugar
One fourth teaspoon Salt
1 1/3 cup Sifted Cake Flour
1 teaspoon Cream Of Tartar

ORANGE FROSTING
1/3 cup Butter; or oleo
2 teaspoon Grated Orange Peel
4 cup Sifted Confectioners Sugar
1 One half teaspoon Vanilla
2 tablespoon Orange Juice; to taste

Beat egg yolks until thick and lemoncolored. 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 10inch 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 MCRecipe 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.