Greek Orange Cake in Orange Syrup (Pontica)

Syrup:
1 cup orange juice
1 cup water
1 cup sugar

Cake:
1/2 stick butter, melted
6 eggs, separated
1 cup granulated sugar
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 cup flour
1 tablespoon baking powder

Heat oven to 350 degrees F.

First make the syrup by combining the orange juice, water and sugar in saucepan. Bring to a boil; reduce the heat and simmer for about 20 minutes. Remove the syrup from the stove and allow to go cold.

Butter an 8 x 12-inch baking pan with all the melted butter. Mix the flour and baking powder together in a small bowl. Beat the egg whites until stiff and they can form a peak.

In a large bowl, beat the egg yolks until light yellow; add the sugar, orange rind and vanilla and blend well.

To the egg yolk mixture add the egg whites a little at a time, alternating with 2 tablespoons of flour mixture until all used. Pour the batter into the pre-buttered baking pan.

Bake in the preheated oven for 35 minutes or until a wooden pick inserted in the center of the cake comes out clean.

Remove the cake from the oven and allow to cool slightly. Remove the cake from the baking pan and cut into diamond shapes. Place the cake pieces on a large plate that will trap the syrup when poured over.

Pour the cooled syrup over the still warm cake. Allow the cake to cool completely before serving.

Yields about 15 pieces.