LAYERED ORANGE SPONGE CAKE

This recipe is one that gets handed down from generation to generation per Joyce Speerbrecher of Grafton, Wisconsin.

8 eggs, separated
1 1/3 cups sugar, divided
1/2 cup orange juice
3 tbsp grated orange peel
1 cup + 2 tbsp flour, sifted twice
1/2 tsp salt
1/4 tsp cream of tartar

Preheat oven to 325 degrees.
In a bowl, beat egg yolks and 2/3 cup of the sugar on high speed until thick and lemon-colored. Add the orange juice and peel. Fold in the sifted flour.

In another bowl, using clean beaters, beat the egg whites, salt and cream of tartar on medium until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating on high to form soft glossy peaks.

Fold 1/4 of the egg white mixture into the batter then fold in the remaining whites mixture.

Spoon the batter into an ungreased 10-inch tube pan. Bake 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool in pan for 1 1/2 hours.

FROSTING:
1 1/2 cups sugar
6 tbsp flour
2/3 cup orange juice
3 tbsp grated orange peel
2 eggs
2 cups whipping cream, whipped
1 cup chopped pecans

In a saucepan, whisk, sugar, flour, orange juice and peel. Cook, stirring, over medium heat until thickened. Reduce heat to low; cook and stir for 2 minutes. Remove from the heat.

Slowly whisk 1/2 cup of the hot mixture into the eggs; return to pan, whisking constantly. Bring to a gentle boil; cook, stirring, for 2 minutes. Pour into a clean bowl. Cool for 30 minutes then press plastic wrap onto the surface; refrigerate until chilled.

Fold the whipped cream into the orange mixture. Cut cake into 3 layers; fill and frost with the frosting. Sprinkle the chopped nuts over the top.

Yield: Serves 12.