Orange Tea Cake

1. 1

   Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.

2. 2

   In a large bowl, beat yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add dry ingredients to yolk mixture; mix well.

3. 3

   In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.

4. 4

   Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350u00b0 for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour.

5. 5

   Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.