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Light as Air Orange Cake with Fresh Orange Glaze
2 1/2 cup sifted cake flour
1 tsp. salt
1/3 cup vegetable oil
3 tbsp. grated orange rind*
5 egg whites
1 tbsp. baking powder
1 1/3 cup sugar, divided
3 egg yolks, beaten
3/4 cup orange juice*
1/2 tsp. cream of tartar
fresh orange glaze
Combine flour, baking powder, salt and 2/3 cup sugar in a mixing bowl. Make a well in center; add oil, egg yolks, orange rind and orange juice. Beat at high speed of an electric mixer about 5 minutes or until smooth. Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl until soft peaks form. Add remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites and gently fold whites into mixture. Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula. Bake at 325 degrees for 1 hour or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan. Place cake on cake plate; drizzle top with Fresh Orange Glaze. Yield 1 (10 inch) cake.
*May substitute lemon juice and rind for orange if desired.
Fresh Orange Glaze
3 cup powdered sugar, sifted
1/8 tsp. salt
2 1/4 tsp. grated orange rind
1/4 tsp. orange extract
3 1/2 to 4 Tbsp. orange juice
Combine all ingredients; stir until smooth. Yield about 1 1/4 cups. - rec.food.recipes/Luckytrim/2002
2 1/2 cup sifted cake flour
1 tsp. salt
1/3 cup vegetable oil
3 tbsp. grated orange rind*
5 egg whites
1 tbsp. baking powder
1 1/3 cup sugar, divided
3 egg yolks, beaten
3/4 cup orange juice*
1/2 tsp. cream of tartar
fresh orange glaze
Combine flour, baking powder, salt and 2/3 cup sugar in a mixing bowl. Make a well in center; add oil, egg yolks, orange rind and orange juice. Beat at high speed of an electric mixer about 5 minutes or until smooth. Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl until soft peaks form. Add remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites and gently fold whites into mixture. Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula. Bake at 325 degrees for 1 hour or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan. Place cake on cake plate; drizzle top with Fresh Orange Glaze. Yield 1 (10 inch) cake.
*May substitute lemon juice and rind for orange if desired.
Fresh Orange Glaze
3 cup powdered sugar, sifted
1/8 tsp. salt
2 1/4 tsp. grated orange rind
1/4 tsp. orange extract
3 1/2 to 4 Tbsp. orange juice
Combine all ingredients; stir until smooth. Yield about 1 1/4 cups. - rec.food.recipes/Luckytrim/2002
MsgID: 3118010
Shared by: Betsy at Recipelink.com
In reply to: TWO SWAP TUESDAY: Recipes Using Oranges
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: TWO SWAP TUESDAY: Recipes Using Oranges
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!