Sponge Cake
Ingredients
6 egg
whites
3 egg
yolks
1-1/2
cups all-purpose flour
1-1/4
teaspoons baking powder
1/4
teaspoon salt
1 cup
sugar, divided
2
teaspoons hot water
1/2 cup
orange juice, warmed
1-1/4
teaspoons vanilla extract
3/4
teaspoon grated orange peel
1/4
teaspoon grated lemon peel
3/4 cup
reduced-fat whipped topping
Directions
Let egg
whites and egg yolks stand at room temperature for 30 minutes. Sift together
the flour, baking powder and salt; set aside.
In a
large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup
sugar and hot water, beating until thick and pale yellow. Blend in the orange
juice, vanilla and orange and lemon peels. Add reserved flour mixture to egg
yolk mixture.
In
another bowl and with clean beaters, beat the egg whites on medium speed until
soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high
until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg
whites into the batter, then fold in remaining whites.
Spoon
batter into an ungreased 10-in. tube pan. Bake on the lowest rack at 350° for
25-30 minutes or until cake springs back when lightly touched. Immediately
invert pan; cool completely. Run a knife around sides and center tube of pan.
Invert cake onto a serving plate. Serve with whipped topping. Yield: 12
servings.
