Sponge Cake
7 egg whites
5 egg yolks
1 1/2 cups sugar, divided
1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 cup vegetable oil
1 Tbsp orange or lemon zest
3/4 cup of orange juice or water
2 1/4 cups plain flour
3 Tbsp baking powder
Preheat oven to 325°F.
Grease the bottom and sides of the tube pan. Do not grease the middle tube. In a clean bowl, slowly beat the egg whites until they become foamy. Gradually add the 3/4 cup of sugar and the cream of tartar and beat until the whites are thick and velvety and form stiff peaks.
In a large bowl, beat the egg yolks with the remaining sugar until the mixture is a pale yellow. Add the vanilla, oil, zest and juice and beat well.
Gradually add the flour and baking powder until the cake mixture is smooth and well blended.
Gently fold the egg whites into the cake mixture.
Pour the batter into the greased cake pan.
Bake for 40 minutes, then raise the temperature to 350°F and bake for 10 more minutes.
Cake is baked when a toothpick comes out clean.
Remove the cake from the oven and invert the pan onto a cooling rack.
Allow the cake to cool completely, without touching the pan.
Gently remove from the cake pan and place on a serving dish.
