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Cook'n with Betty Crocker 
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Sponge Cake |
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Serves: 12 Print this Recipe6 eggs separated 3/4 teaspoon cream of tartar 1 1/4 cups sugar divided 1 1/2 cups flour, stirred and measured 3/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup orange juice 1 tablespoon orange peel grated(optional) 1 teaspoon lemon extract Separate eggs, placing whites in large mixing bowl, yolks in small mixing bowl. (If egg whites are brought to room temperature before beating, they will give greater volume.) Add cream of tartar to egg whites. Beat at high speed until foamy. Gradually add 1/2 cup plus 2 tablespoons sugar, continuing to beat until stiff peaks form; set aside. To egg yolks, add flour, remaining sugar, baking powder, salt, orange juice (apricot nectar or water may be substituted), orange rind, and extract (vanilla may be substituted). Blend at low speed until moistened; beat 1 minute at medium speed, scraping bowl occasionally. Pour over egg whites. By hand, fold carefully just until well blended. Pour batter into ungreased 10-inch tube pan. Bake at 375 degrees F. for 35 to 40 minutes or until top springs back when lightly touched. Invert and cool thoroughly. Remove cooled cake from pan. If desired, frost with Lemon Butter Fluff Frosting (recipe in this cookbook) or brush with Lemon Glaze (see below). Lemon Glaze: In bowl, combine 2 cups confectioners' sugar, 1 teaspoon grated lemon peel or lemon extract, and enough lemon juice to give mixture a glaze consistency. Makes 1 1/2 cups. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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