The sponginess of this cake is so yummy!

Ingredients

* 2 1/4 C. plain cake flour
* 1 Tbs. baking powder
* 1 tsp. salt
* 6 lg. eggs, separated
* 1 1/4 C. sugar
* 1 1/2 tsp. orange zest
* 1 1/2 tsp. grated lemon zest
* 3/4 C. freshly squeeze orange juice
* 1/2 C. olive oil
* 1 tsp. pure vanilla extract
* 1/4 tsp. cream of tartar

Directions

Preheat the oven to 325 degrees. In a large bowl, sift flour, baking powder and salt together. In a large bowl with an electric mixer, beat the egg yolks, 1 C. sugar, orange and lemon zests, orange juice, oil and vanilla extract until smooth, about 5 minutes. With a rubber spatula, fold the liquid into the dry ingredients.

In another large bowl, beat the egg whites on medium speed until foamy. Gradually add the remaining 1/4 C. sugar and cream of tartar. Increase the speed to high. Beat until soft peaks form when the beaters are lifted, about 5 minutes. Fold the whites into the batter.

Scrape the batter into an ungreased 10-inch tube pan with a removable bottom. Bake 55 minutes or until cake is golden brown and a toothpick comes out clean. Place the pan upside down on a cooling rack and let the cake cool completely. Run a knife around the inside of the pan to loosen the cake. Life out the cake and the bottom of the pan. Slide knife under the cake and remove the pan bottom. Serve immediately.

Serves 10-12.

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