| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1/2 | ts | Salt |
| 6 | Yolks | |
| 1 1/2 | c | Sugar |
| 1/2 | c | Orange juice |
| 1 | tb | Orange peel |
| 6 | Whites | |
| 1/4 | ts | Cream of tartar |
| Orange Marmalade Glaze |
INSTRUCTIONS
Place rack in lower third of oven; heat to 350. Have ready an ungreased 10x4" tube pan. Whisk flour & salt; set aside. Beat yolks on high until thick & lemon colored (10-15 minutes). Add 1 cup sugar in several additions, beating until mixture is smooth (3 minutes). Alternately stir in dry ingredients & orange juice, blending well after each addition. Stir in peel. Beat whites until frothy; add tartar & beat until soft peaks form. Gradually add 1/2 cup sugar, beating until whites stand in stiff, moist, shiny peaks. Fold 1/3 of the whites into batter, then fold in remaining. Pour into pan. Bake 50-55 minutes or until done. Remove to cooling rack. Cool 10 minutes. Loosen & remove. Finish cooling. Pierce top & side in several places with toothpick. Brush on glaze. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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