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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This makes a really nice cake. It is a bit labor-intensive, but the results are so good. I measured out the egg yolks/whites, and I found that I needed 9 egg whites and 8 egg yolks (extra-large eggs). I hope you enjoy this as much as I did. Ingredients:
8 ounces cake flour |
10 1/2 ounces sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup safflower oil |
4 1/2 ounces egg yolks |
10 1/2 ounces egg whites |
3/4 cup orange juice |
2 tablespoons orange zest, grated |
1 teaspoon vanilla |
1 1/4 teaspoons cream of tartar |
Directions:
1. Preheat oven to 325.
2. Need ungreased 10 tube pan.
3. In mixer combine flour, all but 2 tbl of the sugar, baking powder, and salt.
4. Mix for 1 minute.
5. Add oil, egg yolks, orange juice, zest and vanilla.
6. Beat 1 minute until very smooth.
7. In another bowl beat egg whites until frothy, add cream of tartar, beat to soft peaks.
8. Beat in remaining 2 tbl sugar and beat to stiff peaks.
9. Gently fold whites into batter with a balloon whisk until just blended.
10. Pour into tube pan, run metal spatula through batter to prevent air pockets and bake for about 55 minutes.
11. Invert over bottle to cool completely.
12. Unmold.
13. Remove from pan.
14. I normally glaze the cake with powdered sugar mixed with orange juice or orange juice concentrate.
15. Mix enough juice into sifted powdered sugar so that it is barely pourable.
16. Drizzle over cake so that it covers the top and runs down the sides.
17. This cake freezes beautifully (unglazed).
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