Orange Sponge Cake

6 egg whites
1-3/4 C. sifted flour
1/2 tsp. salt
1-1/2 C. sugar
6 egg yolks
6 Tbsp. fresh orange juice
1 Tbsp. grated orange peel

Rich Orange Frosting:
2 Tbsp. soft butter
2 eggs
1 Tbsp. grated orange peel
4 C. sifted powdered sugar
2 to 3 Tbsp. orange juice

**Remove eggs from refrigerator 1 hour before starting**
Preheat oven to 350 degrees. Sift flour with salt and set aside.
In large bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, beating after each addition, until soft peaks form; Set aside.
In small bowl, beat egg yolks until thick and lemon-colored. Beat in remaining sugar until well blended and smooth. Add flour and orange juice, beating 1 minute after each addition. Using a wire whisk or rubber scraper, in an over and under motion, fold egg yolk mixture into egg whites just until
well blended. Pour batter into ungreased 10-inch tube pan. Bake 35 to 40 minutes. Invert pan and cool 1 hour. Serve plain or frosted or glazed.

Rich Orange Frosting: In a small bowl combine butter, egg yolks, orange peel, sugar and 2 tablespoons of orange juice. Beat at medium speed until frosting is smooth and easy to spread. If frosting is too thick, gradually beat in a little more orange juice.
Rich Orange Glaze: Prepare half recipe of Frosting, adding enough extra orange juice so glaze can be poured over top of a 10-inch tube cake and run unevenly down sides.

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