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1
Preheat oven to 375F.
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2
Line bottom of 9 x 13 pan with wax paper or parchment paper and set aside.
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3
In medium bowl, combine egg yolks and half of the sugar using an electric mixer.
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4
Beat til thick and lemon coloured about 3 minutes.
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5
Beat in extract and orange peel.
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6
Set mixer on low speed and gradually beat in flour and water, beating just until combined.
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7
Set aside.
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8
In separate bowl, using clean beaters, beat egg whites until foamy.
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9
Gradually add remaining sugar and beat until stiff peaks form.
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10
Spoon 2 heaping tablespoons of beaten whites into mixture to loosen batter.
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11
Fold in remaining whites, 1/3 at a time.
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12
Pour batter into paper lined pan and using a spatula smooth top.
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13
Bake until top is browned 20-25 minutes.
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14
Remove from oven, and reduce temperature to 250F.
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15
Using a knife or metal spatula, loosen edges of cake from pan.
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16
Invert cake onto wire rack.
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17
Peel off paper, and set cake right side up on cutting board.
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18
Cut into four equal sections.
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19
Then cut each section in half and each half into four equal slices.
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20
Arrange slices on a cookie sheet and bake until golden and crisp (1 - 1 1/2 hours).
