| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Vegetables |
|
Cakes, Desserts, Fruits, Microwave |
8 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites, at room temp. |
| 1/2 |
c |
Sugar |
| 2 1/4 |
c |
Unsifted cake flour |
| 1 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1/3 |
c |
Vegetabe oil |
| 1 |
c |
Orange juice |
| 2 |
|
Egg yolks |
|
|
Orange glaze (Recipe) |
INSTRUCTIONS
1. In the small bowl of an electric mixer, beat-egg whites until foamy.
Beat in the 1/2 cup sugar, 1 tablespoon at a time, beating until stiff and
glossy. Set meringue aside. 2. Place flour, the 1 cup sugar, baking powder,
salt, oil, and half of the orange juice into a large, heat-resistant, non-
metallic bowl. beat 1 minute at high speed, scraping sides of bowl
constantly. 3. Add remaining orange juice and egg yolks; beat an additional
1 minute at high speed, scraping sides of bowl constantly. 4. Gently fold
in meringue. 5. Press a glass, right-side-up, through batter to form a tube
shape. Cover top of batter with wax paper. 6. Heat in Microwave Oven 10
minutes or until a wooden skewer inserted in the center comes out clean and
batter around glass no longer looks doughy. 7. Remove glass by twisting
slightly. Heat in Microwave Oven an additional 1 1/2 minutes. 8. Let cool
30 minutes. 9 Invert cake onto serving plate. Spread cake with Orange Glaze
(Recipe). 10. Chill cake to allow glaze to set.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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