INGREDIENTS

INSTRUCTIONS

Source: Willians-Sonoma (Good Cooking)
Position a rack in the middle of an oven and preheat to 3250F. In a food
processor fitted with the metal blade, combine the sugar and vanilla bean
and process until fine; set aside.
In a bowl, using an electric mixer set on high speed, beat the egg yolks
until very thick and pale, about 4 minutes. Place the vanilla sugar in a
sifter and gradually sift directly onto the yolks, discarding any large
pieces of vanilla bean. Continue to beat until the mixture is thick and
pale and tripled in voluine1 about 5 minutes. Gradually beat in the orange
juice and zest.
In a clean bowl, using clean, dry beaters, beat the egg whites and salt
until stiff but not dry; set aside. Combine the cake meal and potato starch
in the sifter and sift the mixture directly onto the egg yolk mixture.
Using a rubber spatula, fold in gently but thoroughly. Then fold in the egg
whites, again working gently but thoroughly.
Spoon into a tube pan 10 inches in diameter and 4 inches deep. Bake until
golden and the top springs back when gently touched, about 50 minutes.
Invert the cake in its pan onto the neck of a bottle. Let cool completely,
about 1 hour.
To remove the cake from the pan, run a sharp knife around the edges of the
pan to loosen the cake, then invert onto a cake plate. Carefully lift off
the pan. Serve immediately, or cover with a cakE dome and store at cool
room temperature for up to 8 hours.
Serves 8. Makes one 10-inch cake.
Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 21, 1998

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