Sponge Cake

 11/4 cups all-purpose flour
1/3 cup sugar
6 egg yolks
1/2 cup water (or 1/2 cup orange juice)
2/3 cup sugar
6 egg whites
3/4 teaspoon cream of tartar
1/2 cup sugar

 

In a small bowl stir together flour and the 1/3 cup sugar. Set flour mixture aside.

In a medium bowl beat egg yolks with an electric mixer on high speed about 6 minutes or till thick and lemon-colored. Add water or orange juice. Beat on low speed about 30 seconds or till combined. Gradually add the 2/3 cup sugar; beating on medium speed about 5 minutes or till sugar is almost dissolved.

Gradually add one-fourth of the flour mixture to the egg yolk mixture, beating on low to medium speed just till moistened. Repeat beating in the remaining flour mixture by fourths.

Thoroughly wash beaters. In a large mixing bowl beat egg whites and cream of tartar on medium to high speed till soft peaks form (tips curl). Gradually add the 1/2 cup sugar, about 2 tablespoons at a time, beating on medium to high speed till stiff peaks form (tips stand straight). 

Fold about 1 cup of the egg white mixture into the egg yolk mixture. Then fold egg yolk mixture into remaining egg white mixture. Gently pour batter into an ungreased 10-inch tube pan. Bake in a pre-heated 325°F oven about 60 minutes or till top springs back when lightly touched. Immediately invert cake in pan; completely cool. Using a narrow metal spatula, loosen sides of cake from pan. Then remove cake from pan.