Sponge Cake

Ingredients

• 6 egg yolks
• 1 tablespoon finely shredded orange peel
• 1/2 cup orange juice or pineapple juice
• 1 teaspoon vanilla
• 1 cup sugar
• 1 1/4 cups all-purpose flour
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar

Instructions

1. In a bowl beat yolks with an electric mixer on high speed about 5 minutes or till thick and lemon colored. Add orange peel, juice, and vanilla. Beat at low speed till combined. Gradually beat in the 1 cup sugar at low speed. Increase to medium speed; beat till mixture thickens slightly and doubles in volume (about 5 minutes total).
2. Sprinkle 1/4 cup flour over yolk mixture; fold in till combined. Repeat with remaining flour, 1/4 cup at a time. Set yolk mixture aside.
3. Thoroughly wash beaters. In a large bowl beat egg whites and cream of tartar at medium speed till soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating at high speed till stiff peaks form (tips stand straight).
4. Fold 1 cup of the beaten egg white mixture into the yolk mixture; fold yolk mixture into remaining white mixture. Pour into an ungreased 10-inch tube pan.
5. Bake in a 325° oven for 55 to 60 minutes or till cake springs back when lightly touched near center. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake from pan.
6. Lemon or Lime Sponge Cake: Prepare as above, except substitute 2 teaspoons finely shredded lemon peel or lime peel for the orange peel and 1/4 cup lemon juice or lime juice plus 1/4 cup water for the orange juice or pineapple juice.
7. Chocolate Sponge Cake: Prepare cake as above, except omit orange peel. Reduce flour to 1 cup. Stir 1/3 cup unsweetened cocoa powder into the flour.
8. Almond Sponge Cake: Prepare as above, except omit shredded orange peel and add 1/2 teaspoon almond extract with the orange juice or pineapple juice.