Sunny Sponge Cake

(Courtesy of Taste of Home)

Ingredients:
6 egg whites
3 egg yolks
1 1/2 c. all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 c. sugar, divided
2 tsp. hot water
1/2 c. orange juice, warmed
1 1/4 tsp. vanilla extract
3/4 tsp. grated orange peel
1/4 tsp. grated lemon peel
3/4 c. reduced-fat whipped topping

Directions:
Let egg whites and egg yolks stand at room temperature for 30 minutes.  Sift together the flour, baking powder and salt; set aside.

In a large bowl, beat egg yolks until slightly thickened.  Gradually add 3/4 c. sugar and hot water, beating until thick and pale yellow.  Blend in orange juice, vanilla and both zests.  Add reserved flour mixture to egg yolk mixture.

In another bowl and with clean beaters, beat egg whites on medium speed until soft peaks form.  Gradually beat in sugar, about 1 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved.  Fold a fourth of egg whites into the batter, then fold in remaining whites.

Spoon batter into an ungreased 10 inch tube pan.  Bake on the lowest rack at 350 degrees for 25-30 minutes or until cake springs back when lightly touched.  Immediately invert pan; cool completely.  Run a knife around sides and center of tube of pan.  Invert cake onto serving plate.  Serve with whipped topping.

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