Title: Four-Egg Sponge Cake with Orange Icing
Categories: Cakes, Frosting, Book-insert, Moms
Yield: 1 Cake

4 Eggs, separated
1/2 ts Salt
2 tb Cold water
1/2 c Hot water
1 1/2 c Sugar
1 ts Vanilla extract
1 1/2 c All-purpose flour, sifted
1/2 ts Cream of tartar

Beat egg yolks and 1/4 teaspoon salt in a 3-1/2 quart mixing bowl until
very thick and light colored. Add cold water and beat one minutes. Then
hot water next and beat 5 minutes or until mixture fills bowl 3/4 full.
Gradually beat in sugar; stir in vanilla. Beat untilfluffy. Blend in flour.
Beat egg whites until frothy; add cream of tartar and remaining salt and
continue beating until stiff but not dry. Fold whites into egg-yolk
mixture. Pour into an ungreased 10-inch tube pan and bake in moderate oven
(425 degrees) for one hour. Invert pan on cake rack and let cool fo 20
minutes; cut cake away from pan with sharp knife and turn out on rack to
cool. ÿ

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini