Sponge cake with orange

I couldn't resist and wanted to taste the original variant of sponge cake with orange.

The orange juice from a big orange is added to the beated yolks, before blending the flour, baking powder and vanilla extract. This time - because of temperature variations - the texture wasn't as spongy as the first time - as usual in my case, the first time I am trying a recipe I obtain the best results, but the taste was fresher. 

You can try to have this delicious sponge cake with orange with a mint tea. Or with some hot milk with honey. We all need some extra warm during the winter season.

The source for the recipe is from Classic Kosher Cooking, by Sara Finkel, p. 216

"Classic" sponge cake

This is a recipe I gently adapted from Classic Kosher Cooking, by Sara Finkel (p.216)
Ingredients
6 large eggs, room temperature, separated
1 tablespoon lemon juice
1 cup sugar

1 cup cake flour, sifted
1 teaspon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract - I used 2
the 1/4 cup orange juice from the original version was skipped, maybe the next time; the same with the grated rind of 1 orange.
I was adding little by little sugar, while beating egg whites and lemon juice for maybe 3 minutes. Separately, I beat the yolk. I added the baking powder, the salt and the vanilla extract and then mixed with the yolk mixture. Beat together for another 6 minutes.
The whole combination was poured into a pan greased and then baked in a preheated oven - 150C - for around 50 minutes, until turned brown.
I am planning to serve it with some slices of mango and papaya. And definitely will try it once again. It looks puffy and soft.

PS: What about the post-Hanukka diet? Maybe the next week...Promise