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 

Zucchini Orange Bread

4 eggs

1 ½ C. sugar

¾ C. oil

⅔ C. orange juice

2 C. grated zucchini

3 ¼ C. flour

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 tsp. salt

2 ½ tsp. cinnamon

½ tsp. ground cloves

2 tsp. grated orange peel

1 C. powdered sugar

2-3 tsp. orange juice

Beat eggs until thick.  Gradually add sugar.  Stir in oil, OJ, and zucchini.  Sift and stir in dry ingredients and orange peel.  Mix well.  Pour into two greased and floured loaf pans.  Bake at 350º for 45-50 min. or until toothpick comes out clean.  Slightly cool.  Mix together powdered sugar and OJ.  Pour over loaves.

From Janice