-
1
Preheat oven to 325 degrees F.
-
2
Separate eggs carefully, putting whites in a large mixing bowl and yolks in another large mixing bowl.
-
3
Beat egg yolks until light and foamy.
-
4
Slowly add the water.
-
5
Gradually beat in the sugar, then vanilla and/or almond extract; beat until pale and thick in texture (total beating time can be as long as 7 minutes).
-
6
Sift flour again with salt and baking powder.
-
7
Return to sifter and fold flour mixture into egg yolk mixture, sifting in a little at a time.
-
8
Beat egg whites gently until foamy.
-
9
Add a pinch of salt and the cream of tartar.
-
10
Increase the mixer speed and beat until they form moist, glossy peaks.
-
11
Pour the egg yolk mixture in thin stream over the entire surface of the egg white mixture, gently cutting and folding with rubber spatula, making sure everything is completely folded.
-
12
Pour into an ungreased 10-inch round tube pan with a removable bottom.
-
13
Draw a thin spatula gently through the batter to get rid of any large air pockets.
-
14
Bake on the second rack from the bottom of the oven for 1 hour.
-
15
(The cake tends to fall a small amount after 50 minutes, so do not worry.)
-
16
Invert pan onto a rack and let cool out of the pan for 1 1/2 hours.
-
17
Frost when cake is completely cooled.
-
18
If desired, garnish cake with orange peel or zest.
-
19
2 sticks butter
-
20
2 1/2 cups powdered sugar
-
21
Orange juice
-
22
Combine butter and sugar in a medium bowl.
-
23
Add just enough orange juice to thin the frosting to a spreading consistency.
