Four-egg sponge cake with orange icing

1 Cake

Ingredients

Quantity Ingredient
4 Eggs, separated
½ teaspoon Salt
2 tablespoons Cold water
½ cup Hot water
1½ cup Sugar
1 teaspoon Vanilla extract
1½ cup All-purpose flour, sifted
½ teaspoon Cream of tartar

Directions

Beat egg yolks and ¼ teaspoon salt in a 3-½ quart mixing bowl until very thick and light colored. Add cold water and beat one minutes. Then hot water next and beat 5 minutes or until mixture fills bowl ¾ full. Gradually beat in sugar; stir in vanilla. Beat untilfluffy. Blend in flour. Beat egg whites until frothy; add cream of tartar and remaining salt and continue beating until stiff but not dry. Fold whites into egg-yolk mixture. Pour into an ungreased 10-inch tube pan and bake in moderate oven (425 degrees) for one hour. Invert pan on cake rack and let cool fo 20 minutes; cut cake away from pan with sharp knife and turn out on rack to cool. ÿ

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