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This sponge cake is flavored with a little orange or lemon zest.

Ingredients:

1 1/2 cups egg whites (from about 12 large eggs)
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/3 cup sugar
1 1/3 cups sifted flour
2/3 cup egg yolks (about 8 to 9 large eggs)
grated rind of 1 orange or 1 teaspoon grated lemon zest
confectioners' sugar

Preparation:

Beat egg whites until foamy. Add cream of tartar and the salt; beat until whites begin to hold their shape. Gradually add sugar; beat until mixture is stiff and glossy. Carefully fold sifted flour into egg white mixture. Combine yolks and orange rind; beat until thick and lemon colored. Gradually fold yolk mixture into egg white mixture. Pour into an ungreased 10-inch tube pan and bake at 325° for 1 1/4 hours. Invert on rack until cool. Remove and dust with confectioners; sugar.

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