Recipe by Aunt Willie
A co-worker brought this into a work luncheon and I begged her for the recipe after tasting it. She drizzled the slices with an orange syrup, but she didn't give me that recipe. I think it could be made by combing 2 tbsp of orange juice with enough powdered sugar to make a drizzable icing.
Top Review by JeffsInTheKitchenAgain
Came out as a moist and fragrant sponge - most popular post-meal dessert at dinner! Could possibly use a slightly longer bake time (ie 30 minutes) but might be my oven. Added an orange glaze to top but next time will also offer a fruit compote on the side. Will definitely make it again!
- 3 egg yolks
- 1 cup sugar, divided
- 2 teaspoons hot water
- 1⁄2 cup orange juice, room temp
- 1 1⁄4 teaspoons vanilla extract
- 3⁄4 teaspoon grated orange peel
- 1⁄4 teaspoon grated lemon peel
- 1 1⁄2 cups cake flour
- 1 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 6 egg whites
Directions See How It's Made
- Preheat oven to 350 degrees.
- Beat egg yolks until slightly thickened.
- Gradually add 3/4 cup of sugar and hot water to yolks, beating until thick and lemon colored.
- Blend in orange juice, vanilla, orange and lemon peels.
- Sift together cake flour, baking powder and salt.
- Add to wet ingredients.
- In a separate bowl, beat egg whites until soft peaks form.
- Add remaining 1/4 cup sugar, a tablespoon at a time until stiff peaks form.
- Fold 1/4 of the egg white mixture into batter until incorporated. Fold in remaining egg whites.
- Spoon into an ungreased 10 inch tube pan.
- Bake at 350 degrees for 20-25 minutes, or until cake springs bake when pressed lightly.
- Immediately invert pan and cool.