You can probably tell that I like citrus flavor. My husband and several of my children don't have that big a sweet tooth. Sponge cake is a perfect dessert: not too sweet, but nicely flavored.
ORANGE SPONGE CAKE
6 egg whites
1/2 cup sugar
beat egg whites until foamy. Slowly add sugar, and beat until stiff but not dry.
6 egg yolks
1 cup sugar
1 tbsp orange peel
6 tbsp orange juice
1/2 tsp lemon or orange extract
Mix egg yolks with sugar. Just before adding to whites, add juice & extract.
1-3/4 cups flour
1-1/2 tsp baking powder
1/2 tsp salt.
Sift these together.
When egg whites are stiff, mix in half of egg yolk mixture followed by half of the flour mixture, remaining egg yolk mixture and remain flour mixture. Mix just until blended, then pour into greased Bundt cake pan. Bake at 350 for 34 to 38 minutes. Top with sifted confectioner's sugar.
This is the cake after it was cut last night. My husband attacked it again this morning, so it's considerably smaller. It's great with morning coffee or tea, precisely because it's not too sweet. This may well join my Thanksgiving menu.