Gateau a l'Orange
Orange Spongecake
For a 9 inch cake serving 8 people
Preheat oven to 350 degrees
A round cake pan 9 by 1 1/2 inches butter and flour the cake pan
2/3 cup sugar
4 egg yolks
grated rind o f one orange
1/3 cup orange juice
pinch of salt
3/4 cup cake flour
With an electric mixer gradually add the sugar to the egg yolks beating until the mixture thickens to form the ribbon. Add the grated orange peel, orange juice and salt. Beat for a minute or two until the mixture is light and fluffy. Then beat in the flour. Set aside.
4 egg whites
pinch of salt
1 T sugar
In a separate bowl, beat the salt and egg whites together until soft peaks are formed. Sprinkle sugar and beat until stiff peaks are formed. Stir in one fourth of the egg whites into the batter, delicately fold in the rest.
Immediately turn into the prepared cake pan and run the batter up to the rim all around. Bake in the middle of preheated oven for 30-35 minutes. Cake is done when it has puffed and browned, and shows a faint line of shrinkage from the edge of the mold.
Let cool for 6-8 minutes. Run a knife around the edge of the pan and reverse cake on a rack. If not to be iced, immediately reverse again, with puffed side up. Allow to cool for an hour or two. When cake is cold, sprinkle with powdered sugar of fill and ice the cake as desired. We put whipped cream on it and it was light and delicious. (We ate the entire cake at one sitting!!!)
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