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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 12 |
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I made this recipe up for my husbands 40th birthday. It has been a major hit with all our friends and family ever since. It is so light and delicate with wonderful flavors. Ingredients:
1 1/4 cp sifted flour |
8 large eggs seperated |
1 cp sugar |
1/4 tsp salt |
1/4 cp undiluted frozen orange juice |
topping and filling |
2 pints whipping cream |
1 box french vanilla instant pudding |
2 tbs. cocoa powder |
1 cp apricot jam |
cps finely chopped pecans |
Directions:
1. Beat egg whites and salt til stiff peaks form
2. beat egg yolks till light and fluffy
3. add flour and sugar alternately with orange juice
4. beat till very smooth
5. gently fold into beaten egg whites
6. pour into tube pan
7. run knife through batter to break up any air pockets
8. bake in a 350 degree oven for one hour or till top springs back when lightly touched with finger
9. remove from oven and cool upside down on a pop bottle til completely cooled
10. remove from pan and slice with serated knife to make three layers
11. Beat whipping cream and pudding till soft peaks form
12. take two cups of mixture and place in seperate bowl
13. mix with cocoa powder
14. place largest layer on plate and spread cocoa mixture to edges of cake
15. place second layer on top of first
16. spread second layer with apricot jam
17. place third layer on top of second.
18. Frost entire cake with pudding mixture
19. pat chopped pecans around sides
20. chill in refrigerator for at least one hour before serving.
21. Makes 12 generous servings.
22. It really isn't as hard as it sounds and it is so delicious it is worth the time and effort.
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