Serves: 10
Total Calories: 312
1 Place the oven rack in the lower third of the oven. Preheat the oven to 325°F. In a large bowl, sift together the flour, baking powder, and salt.
2 In a large bowl with an electric mixer, beat the egg yolks, 1 cup of the sugar, the orange and lemon zests, the orange juice, oil, and vanilla extract until smooth, about 5 minutes. With a rubber spatula, fold the liquid into the dry ingredients.
3 In another large bowl with clean beaters, beat the egg whites on medium speed until foamy. Gradually add the remaining 1/4 cup of sugar and the cream of tartar. Increase the speed to high. Beat until soft peaks form when the beaters are lifted, about 5 minutes. Fold the whites into the batter.
4 Scrape the batter into an ungreased 10-inch tube pan with a removable bottom. Bake 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
5 Place the pan upside down on a cooling rack and let the cake cool completely. Run a thin-blade knife around the inside of the pan to loosen the cake. Lift out the cake and the bottom of the pan. Slide the knife under the cake and remove the pan bottom. Serve immediately, or cover with an overturned bowl and store at room temperature up to 2 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Citrus Sponge Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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