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