Orange Sponge Cake

8 eggs, separated

¼ tsp. salt

1 tsp. cream of tartar

1 ⅓ C. sugar

Grated rind from one oprange

¼ C. orange juice

1 C. plus 2 Tbsp. flour, sifted

 In a mixer bowl beat egg whites and salt until foamy; add cream of tartar and beat until stiff, but not dry.  Add ⅔ C. sugar gradually, beating after each addition.  In a separate bowl beat egg yolks until very thick and lemon colored; add remaining ⅔ C. sugar, orange rind, and orange juice.  Fold the two mixtures together and fold in flour.  Bake for 1 hour in an ungreased 10-in. angel cake pan at 325º  Remove from ovenand invert for one hour.  Glaze with Orange butter Glaze.

Orange Butter Glaze

1 ½ Tbsp. milk

1 Tbsp butter

1 ¼ C. powdered sugar

1 Tbsp orange juice

½ tsp. grated orange rind

Heat milk and butter together in a small saucepan.  Stir in powdered sugar and mix until smooth.  Add orange juice and rind.  Beat until shiny.  Add a drop or two more liquid if needed to make desired spreading consistency. 

From Lion House Desserts