| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 20 | Servings | |
INGREDIENTS
| 1 3/4 | c | Sugar (or a bit less) |
| 1 1/4 | c | Matzo cake meal |
| 2 | tb | Finly grated orange zest |
| 1 3/4 | c | Egg whites (about 12 large eggs) |
| 1/2 | ts | Salt |
| 2 | tb | Orange juice |
INSTRUCTIONS
Source: L.A. Times, l991 Combine 3/4 cups sugar, matzo meal & dorange zest in a bowl. Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining scant 1 cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form. Fold in Matzo meal mixture , 1/4 at a time. Use 15 under and over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes. Pour batter into ungreased 10 inch tube pan. Bake at 325*F, 50 minutes, to 1 hour, or until cake springs back to the touch. Immediately invert pan and cool. Posted to JEWISH-FOOD digest V97 #058 by alotzkar@direct.ca (Al) on Jan 18, 1904.
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