Friday Recipe - Orange Sponge Cake

I made this cake for dessert on Easter. It was very light, with just a hint of orange flavor. I think this would be good served with raspberries or strawberries on the side. We just had it plain though.

Orange Sponge Cake
From Taste of Home
INGREDIENTS:

6 eggs, separated
1 1/2 c sugar, divided
1/2 c orange juice
3 tsp grated orange peel
1 1/3 c cake flour
1/4 tsp salt
3/4 tsp cream of tartar

GLAZE:
1/3 c butter, cubed
2 c confectioners' sugar
3 -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.

Preheat oven to 325 degrees.

Gradually beat in 2/3 c sugar. Add orange juice and peel; beat 3 minutes longer.

Sift flour, 1/3 c sugar and salt together twice; gradually add yolk mixture 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 1/2 c sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter.

Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.

Bake on lowest rack in oven at 325 degrees for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely for about an hour.

Run a knife around side and center of pan. Remove cake to serving platter.

FOR GLAZE:
Melt butter in a small saucepan, remove from heat. Add confectioners sugar, water and vanilla. Stir until smooth. Pour over cake, allowing it to drizzle down sides.