| 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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