| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; separated |
| 1 |
tb |
Grated Orange Peel |
| 1/2 |
c |
Orange Juice |
| 1 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 1/3 |
c |
Sifted Cake Flour |
| 1 |
ts |
Cream Of Tartar |
| 1/3 |
c |
Butter; or oleo |
| 2 |
ts |
Grated Orange Peel |
| 4 |
c |
Sifted Confectioners Sugar |
| 1 1/2 |
ts |
Vanilla |
| 2 |
tb |
Orange Juice; to taste |
INSTRUCTIONS
ORANGE FROSTING
Beat egg yolks until thick and lemon-colored. Add peel and juice. Beat
until very thick. Gradually beat in 1 cup of sugar and the salt. Carefully
fold in flour. Beat egg whites until foamy; add cream of tartar; beat
until soft peaks form. Thoroughly fold whites into yolk mixture. Bake in
ungreased 10-inch tube pan at 325 deg. about 55 minutes or until done.
Invert pan; cool and frost.
Cream butter; gradually add about half the sugar, blending well. Beat in
vanilla. Gradually beat in remaining sugar. Add enough orange juice to
make of spreading consistency.
Posted to MC-Recipe Digest V1 #201
Date: Thu, 15 Aug 1996 19:22:52 -0400
From: Eileen & Bob Holze <beck4@asan.com>
NOTES : Here's a recipe for Orange Sponge Cake, which would be very
similar to Orange Chiffon Cake.
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