Sunny Sponge Cake recipe

12 servings

3 egg yolks

1 cup sugar, divided

2 teaspoons hot water

1/2 cup orange juice, warmed

1 1/4 teaspoons vanilla extract

3/4 teaspoon grated orange peel

1/4 teaspoon grated lemon peel

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

6 egg whites

3/4 cup reduced-fat frozen whipped topping

In a mixing bowl, beat egg yolks until slightly thickened.

Gradually add 3/4 cup sugar and hot water, beating until thick and lemon-colored.

Blend in the orange juice, vanilla and orange and lemon peels.

Sift together the flour, baking powder and salt; add to egg yolk mixture.

In another mixing bowl, beat the egg whites until soft peaks form.

Add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.

Fold a fourth of the egg whites into the batter; fold in remaining whites.

Spoon into an ungreased 10-inch tube pan.

Bake at 350 degrees for 20 - 25 minutes or until cake springs back when lightly touched.

Immediately invert pan; cool completely.

Cut into slices; serve with whipped topping.