6 eggs at room temperature
1/2 c. cold water
2 c. sugar
1 t. vanilla or almond extract (or both)
1 1/2 c. cake flour, sifted
1/2 t. salt plus a pinch
1 t. baking powder
1/2 t. cream of tartar

Preheat oven to 325°. Separate eggs. Beat yolks til light and fluffy. Slowly add water Gently beat in sugar and vanilla til it’s pale and thick (about 7 minutes). Sift flour again with salt and baking powder and fold into yolks, a little at a time. Beat egg whites til foamy. Add pinch of salt and cream of tartar. Beat to glossy peaks. Pour egg yolk mixture in a thin stream over the whites and fold in with a rubber spatula. Pour into an ungreased (10 inch) angel food pan with a removable bottom. Remove the bubbles. Bake on middle rack for 1 hour. Invert and cool for 1 1/2 hours. Frost with orange butter cream frosting 

2 sticks butter, softened
2 1/2 c. powdered sugar
orange juice

Mix the first 2 ingredients together and add enough orange juice to make a spreading consistency.

Sunshine Cake with Orange Buttercream Frosting recipe published in our February, 2008 Menu Minder, Issue #292.