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Four-egg Sponge Cake With Orange Icing

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      Title: FOUR-EGG SPONGE CAKE WITH ORANGE ICING
 Categories: Cakes, Frosting, Book-insert, Moms
      Yield: 1 Cake
 
      4    Eggs, separated
    1/2 ts Salt
      2 tb Cold water
    1/2 c  Hot water
  1 1/2 c  Sugar
      1 ts Vanilla extract
  1 1/2 c  All-purpose flour, sifted
    1/2 ts Cream of tartar
 
  Beat egg yolks and 1/4 teaspoon salt in a 3-1/2 quart mixing bowl
  until very thick and light colored.  Add cold water and beat one
  minutes. Then hot water next and beat 5 minutes or until mixture
  fills bowl 3/4 full. Gradually beat in sugar; stir in vanilla. Beat
  untilfluffy. Blend in flour. Beat egg whites until frothy; add cream
  of tartar and remaining salt and continue beating until stiff but not
  dry.  Fold whites into egg-yolk mixture. Pour into an ungreased
  10-inch tube pan and bake in moderate oven (425 degrees) for one
  hour.  Invert pan on cake rack and let cool fo 20 minutes; cut cake
  away from pan with sharp knife and turn out on rack to cool. ÿ
 
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