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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Be sure to use a large plate, as some of the custard is likely to escape . . . For the cake I use my Orange Sponge Tube Cake (recipe 75431) Ingredients:
1 cup orange juice |
1 tablespoon orange rind |
3 egg yolks |
1/2 cup sugar |
1 tablespoon cornstarch |
1 tablespoon butter |
1 cup heavy cream |
3 egg whites |
1 orange sponge cake |
Directions:
1. Beat egg yolks in the top of a double boiler.
2. Blend sugar, peel and corn starch; add to egg yolks.
3. Stir in orange juice.
4. Cook over boiling water, stirring constantly, until thick.
5. Allow mixture to cool.
6. Beat egg whites and cream TOGETHER until soft peaks form.
7. Fold into cooled orange mixture Slice cake into two layers.
8. Place bottom layer on large serving plate.
9. Spread 1/2 of the custard onto the bottom layer.
10. Place the other layer on top of the custard and top with remaining custard.
11. Refrigerate overnight.
12. While cake is chilling, some custard may escape from the middle- just spoon in back on the top.
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