Gateau A L'Orange (Orange Sponge Cake)

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I have a new interest in Julia Childs. I have been looking up her recipes and found this one so decided to try it. Luckily, I had most of the ingredients in my kitchen - all I need to get was an orange! It reminded me of a cake my mom used to make when I was younger. It's very delicious! A great first foray into the world of Julia Childs.

Ingredients:


    2/3 cup granulated sugar
    4 egg yolks
    Grated rind of 1 orange
    1/3 cup strained orange juice (about 1 orange)
    Pinch of salt
    3/4 cup cake flour (scooped and leveled, turned into a sifter)
    4 egg whites
    Pinch of salt
    1 Tbsp. granulated sugar

1. Preheat oven to 350 degrees. Butter and flour a 9" round cake pan and measure out all ingredients.

2. Separate egg yolks and egg whites. 

3. Gradually beat 2/3 cup sugar into the egg yolks and continue beating until the mixture thickens to form a ribbon when the beaters are lifted. 

4. Add the grated orange peel, orange juice, and a pinch of salt. 

5. Beat for a minute or two until the mixture is light and foamy. Then beat in the 3/4 cup flour. 

6. Beat the egg whites and a pinch of salt together in separate bowl until soft peaks are formed. 

7. Sprinkle on the 1 tsp sugar and beat until stiff peaks are formed. 

8. Stir 1/4 of the egg whites into the batter; delicately fold in the rest. 

9. Immediately turn into prepared cake pan and run the batter up to the rim all around. 

10.  Bake in middle position of preheated oven for 30 to 35 minutes. 

Cake is done when it has puffed and browned, and shows a faint line of shrinkage from the edge of the pan. Let cool for 6-8 minutes. Run a knife around the edge of the pan and reverse cake on a rack. 

If not to be iced, immediately reverse again, puffed side up. Allow to cool for an hour or two. When cake is cold, you can sprinkle it with powdered sugar, or fill and ice the cake with Orange-butter Filling and Orange-butter Creme Icing. 

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