Orange-Strawberry Sponge Cake - cooking recipe

Ingredients

1 1/4 c. all-purpose flour
1/3 c. sugar
6 egg yolks
4 tsp. finely shredded orange peel
1/2 c. orange juice
2/3 c. sugar
1/4 tsp. salt
6 egg whites
1 tsp. cream of tartar
1/2 c. sugar
1/2 c. strawberry preserves
1 (4 oz.) container frozen whipped dessert topping, thawed
2 c. strawberries, sliced
1 c. strawberries, halved
orange peel, cut into thin strips (optional)

Preparation

Combine flour and 1/3 cup sugar.
Set aside.
In a small mixer bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored.
Combine 3 teaspoons of the shredded orange peel and the orange juice.
Add to beaten egg yolks, beating on low speed until combined.
Gradually add the 2/3 cup sugar and salt, beating on medium speed until sugar dissolves. Gradually add about 1/4 of the flour mixture to yolk mixture, beating on low speed until combined.
Repeat with remaining flour mixture, 1/4 at a time, beating a total of about 2 minutes.