| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Try it, Cakes | 10 | Servings | |
INGREDIENTS
| 16 | oz | Cream cheese, light; room |
| Temp | ||
| 1/2 | c | Sugar |
| 2 | lg | Eggs; room temp |
| 1 | tb | Milk |
| 2 | ts | Vanilla extract |
| 5 | lg | Eggs; room temp |
| 2/3 | c | Sugar |
| 1 | tb | Orange peel, grated; fresh |
| 1 | ts | Vanilla extract |
| 1 | c | Flour |
| 2 | tb | Butter; melted |
| 1/3 | c | Sugar, powdered |
| 2 | Oranges | |
| 2 | Clementines | |
| 4 | Kumquats | |
| 2 | c | Water |
| 2 | c | Sugar |
INSTRUCTIONS
WOMAN'S DAY; 3/12/1996 VANILLA FILLING ORANGE CAKE CANDIED CITRUS SLICES; GARNI Prep: 30 minutes. Bake: 20 minutes. Total cost: $3.95. The cake bakes right on top of the filling, which is then rolled up inside. The cake can be baked up to 1 week ahead. Preheat oven to 375 F. Lightly grease 15-1/2"x10-1/2" jelly roll pan. Line bottom and sides with waxed paper; grease paper. Filling: Beat cream cheese and sugar with electric mixer until smooth. Beat in eggs, milk, and vanilla JUST until blended. Spread evenly in lined pan. Cake: Beat eggs, sugar, orange peel, and vanilla in large bowl with electric mixer on high speed 8-12 minutes, until very thick, pale, and at least tripled in volume. (Eggs are the only leavening in this cake, so it is very important to beat them to maximum volume. Use a large, deep, narrow bowl rather than a wide one. An 8-cup glass measure is perfect.) Sprinkle with flour. Fold until just blended. Add butter and fold until just blended. Spread evenly over filling in pan. Bake 19-21 minutes, until cake springs back when touched in center. While cake bakes, spread clean kitchen towel (not paper or terry cloth) on countertop. Sift powdered sugar through small strainer over towel, covering an area the size of the cake. Invert hot cake onto towel. Remove pan and carefully peel off paper. Starting at one narrow end, neatly roll up cake, using towel as an aid. Cool completely on wire rack. Wrap and refrigerate up to 1 week. When ready to serve, garnish with candied citrus slices. Candied citrus slices: choose fruit with thin skin for best results. We used three varieties to vary size of slices. Use leftovers to garnish other desserts or as an accompaniment to ham or poultry. Scrub skins. Slice in 18"-thick rounds. Bring water and sugar to boil in wide skillet. Add one citrus type at a time in a single layer. Reduce heat and simmer uncovered 20-40 minutes, until translucent. Remove to bowl with slotted spoon; repeat with remaining fruit. Pour syrup over slices; add a little water if syrup is too thick. Refrigerate up to 3 months. Per serving: 329 cal, 10 g pro, 41 g car, 13 g fat, 176 mg chol, 258 mg sodium.Exchanges: 2 starch, 2/3 other car, 1/2 medium-fat meat, 2 fat. Tyops courtesy of Sylvia Steiger. Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, homepage: http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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