Cherry Sponge Cake
Eggs, separated (room temp)
+ 1/2 c sugar
Grated orange peel
Jar maraschino cherries,
Drained, finely chopped in
And drained again
Sifted cake flour
Cream of tartar
Preheat oven to 350 degrees.
Beat egg yolks until thick and lemon colored. Gradually add 1/2 c
sugar. Gradually beat in orange peel and juice. Gently stir in
cherries. Add flour. Beat egg whites. When ALMOST stiff, add 1/2 c
sugar, cream of tartar, and salt. Continue beating until stiff. Fold
into cherry mixture. Bake in ungreased 9" tube pan 40-45 minutes.
Invert and cool. Top with additional cherries.