Orange Spongecake

"A light and citrus-y cake from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
1hr
Ingredients:
5
Serves:
12
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ingredients

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directions

  • Preheat oven to 350F and line two 9" round cake pans with waxed paper.
  • Beat egg whites to stiff peaks.
  • Beat yolks well; add sugar and beat until smooth.
  • Add orange juice; mix well.
  • Sift flour and baking powder together; add to batter.
  • When thoroughly mixed, fold in egg whites, pour into prepared cake pans and bake for 40 minutes.
  • All cake to cool thoroughly before removing from pans.
  • Peel waxed paper and assemble with frosting of your choice (orange frosting/filling is very nice).

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