Blueberry Sponge Cake(10 To 12 Servings) - cooking recipe

Ingredients

6 eggs, separated
3/4 tsp. cream of tartar
2 c. sugar, divided
1/2 tsp. vanilla
1/4 tsp. salt
3/4 c. all-purpose flour
1 Tbsp. grated orange peel
1/3 c. plus 2 Tbsp. orange juice
confectioners sugar
3 Tbsp. cornstarch
2 c. blueberries

Preparation

Lightly grease a 15 1/2 x 1 1/2-inch jelly roll pan.
Line bottom with waxed paper and grease again.
Set aside.
In a large mixing bowl, beat egg whites with cream of tartar at high speed until foamy.
Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in soft peaks.