Ingredients Jump to Instructions ↓

  1. 7 eggs, separated

  2. 1-3/4 cups all-purpose flour

  3. 1/2 teaspoon salt

  4. 1-1/2 cups sugar, divided

  5. 6 tablespoons orange juice

  6. 4-1/2 teaspoons grated orange peel

  7. 3/4 teaspoon confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. In a large bowl, beat yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Blend in orange juice and peel. Add dry ingredients to yolk mixture; mix well. In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar. Yield: 12 servings.


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