This recipe is from an old Taste of Home magazine and with all the egg beating required, it's the only time I've ever really needed a stand up mixer, but alas, I don't have one and managed just fine with the electric hand mixer. The cake is light and tasty and well worth the effort!
Orange Sponge Cake
6 eggs, separated
1 1/2 cups sugar, divided
1/2 cup orange juice
3 tsp grated orange peel
1 1/3 cups flour
1/4 tsp salt
3/4 tsp cream of tartar
1/3 cup butter
2 cups confectioner's sugar
3 to 5 tsp water
1 1/2 tsp vanilla extract
Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and orange peel; beat 3 minutes longer. Gradually add flour, 1/3 cup sugar, and salt and mix well.
In a large mixing bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 Tbsp at a time until stiff peaks form. Gradually fold into batter.
Gently spoon into an ungreased 10-inch tube pan (I used a bundt pan). Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 325 for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Removed cake to a serving plate.
For glaze, melt butter in a medium bowl in microwave. Add confectioner's sugar, water and vanilla. Stir until smooth. Pour over cake, allowing it to drizzle down sides.
Yield: 12 servings, approx. 310 calories.