Cindy's Mom's Sponge Cake

The first time I tried this cake, it was so good I had to have the recipe. My sister-in-law served it with blueberries, strawberries and whip cream. I so glad she shared. She says it
s actually her mom's recipe. The orange zest flavour makes it really stand out. I don't own an angel food cake pan, so my version probably didn't turn out perfectly. In fact, it stuck to the pan and made a big mess. But the cake made for very lovely strawberry shortcake.

Ingredients:

1 1/2 cups flour
1 1/2 cups sugar
3 tsp baking powder
1/4 tsp salt
7 egg yolks
3/4 cup water
1/2 vegetable oil
1 tsp vanilla
2 tsp orange rind zest
7 egg whites

Directions:

1. Preheat oven to 325 F. Grease angel food cake pan with butter.
2. In a large bowl, mix together dry ingredients (flour, sugar, baking powder and salt.)
3. Separate eggs, dropping the yolks onto the flour mixture and the egg whites into the bowl of the stand mixer.
4. Whisk the egg whites in the mixer until stiff peaks form.
5. Hand whisk egg yolks, water, oil, vanilla and orange zest into the flour mixture.
6. Gently fold egg whites into cake batter. Pour into pan.
7. Bake for 45 minutes or until fork comes out clean.

Inspiration: Cindy's handwritten cookbook