| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Deserts | 8 | Servings | |
INGREDIENTS
| 1 | c | Flour(sifted) |
| 1/2 | c | Powdered sugar |
| 1/2 | ts | Salt |
| 1 1/2 | c | Room temperature |
| Egg whites | ||
| (about 10 or 11 eggs) | ||
| 1 | ts | Vanilla |
| 1 | ts | Orange extract |
| 1 | tb | Finely grated |
| Orange peel | ||
| 1 1/2 | ts | Cream of tartar |
| 1 | c | Granulated sugar |
| 1 1/4 | c | Icing sugar |
| 1/2 | c | Orange juice |
| 1 | ts | Vanilla |
| Grated peel of | ||
| One orange |
INSTRUCTIONS
ORANGE GLAZE Sift the flour, icing sugar & salt together four times. Place the egg whites in a large bowl. Add the vanilla, orange extract & peel. Beat egg whites until foamy. Add the cream of tartar & keep beating until firm but still glossy. Add the granulated. sugar 2 Tbsp. at a time to the egg whites. Continue beating until the cling to the sides of the bowl & are stiff but not dry. Fold in flour mixture a little at a time. Do not stir! Spoon batter into ungreased tube pan. cut through batter to release any air bubbles & gently smooth top. Bake at 350 degrees F for 45-50 minutes or top springs back when gently touched. Cool upside down. Top with Orange Glaze. Orange Glaze Mix all ingredients together with a wooden spoon & spread on top of cake, allowing some to dribble down the sides. Walt Posted to MM-Recipes Digest V4 #240 by Walt Gray <waltgray@mnsinc.com> on Mon, 02 Sep 1996.
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