INGREDIENTS

INSTRUCTIONS

FOR THE CAKE
FOR THE WHIPPED CREAM FROSTI
Make the cake:
Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking
powder, and the salt. In a bowl whisk together the oil, the egg yolks, the
orange juice, the zest, and the vanilla and whisk the mixture into the
flour mixture, whisking until the batter is smooth. In the large bowl of an
electric mixer beat the egg whites with a pinch of salt until they are
foamy, add the cream of tartar, and beat the whites until they hold stiff
peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the
whites until they hold stiff glossy peaks. Stir one third of the whites
into the batter to lighten it and fold in the remaining whites gently but
thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches
deep, with feet and a removable bottom, and bake the cake in the middle of
a preheated 325F. oven for 1 hour, or until a tester comes out clean.
Invert the pan immediately onto a rack and let the cake cool completely in
the pan upside down on the rack. Run a long thin knife around the uter and
tube edges of the pan and turn the cake out of the pan onto the rack. Using
a serrated knife cut the cake in half horizontally.
Make the cream frosting:
In a large bowl, chilled, with an electric mixer beat together the cream,
the Grand Mariner, the zest, the sugar, the orange-flower water, and a
pinch of salt until the mixture holds stiff peaks.
Transfer the bottom layer of the cake to a platter, spread some of the
frosting on it, and top it with the remaining layer. Spread the remaining
frosting on the top layer and side of the cake and garnish the cake with
the candied mimosa balls, the candied violets, and the orange sections.
Gourmet March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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