| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Fruits |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour — all-purpose |
| 6 |
|
Egg whites |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Cream of tartar |
| 6 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Orange peel — finely |
|
|
Shredded |
| 1 1/2 |
c |
Cream — whipping |
| 1/2 |
c |
Orange juice |
| 2 |
c |
Strawberries, fresh — |
|
|
Sliced |
| 2/3 |
c |
Sugar |
|
|
And sweetened lightly |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Combine flour and 1/3 cup sugar; set aside. Beat egg yolks till thick and
lemon-colored, about 5 minutes. Add orange peel and juice; beat till very
thick. Gradually add 2/3 cup sugar ans salt, beating constantly. Sift
flour mixture over yolk mixture, a little at a time, folding carefully just
till blended.
Wash beaters. Beat egg whites and cream of tartar till soft peaks form.
Gradually add 1/2 cup sugar, beating till stiff peaks form. Fold yolk
mixture into whites. Turn into UNGREASED 10-inch tube pan. Bake at 325
degrees till cake springs back and leaves no imprint when gently touched,
about 55 minutes. Invert cake in pan to cool. Split cake into 3 layers.
Whip cream. Stack cake layers, topping each with 1/3 of the whipped cream
and sliced strawberries. Trim top with whole berries, if desired.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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