Ingredients
7 large eggs1-3/4 cups all-purpose flour1/2 teaspoon salt1-1/2 cups sugar, divided6 tablespoons orange juice4-1/2 teaspoons grated orange zest3/4 teaspoon confectioners’ sugar
Preparation
Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
In a large bowl, beat yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add dry ingredients to yolk mixture; mix well.
In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon 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.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour.
Run a knife around sides of cake and remove to a serving plate. Dust with confectioner’s sugar.
