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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Another great recipe from Relish mag. Ingredients:
1 1/4 cups sifted cake flour |
1 1/2 cups plus 2 tablespoons sugar, divided |
1 1/4 cups egg whites, at room temperature (about 10 eggs) |
1 1/4 teaspoons salt |
1 1/2 teaspoons cream of tartar |
4 egg yolks |
1 teaspoon grated orange rind |
2 tablespoons orange juice |
1/3 cup butter |
1/8 teaspoon salt |
2 tablespoons orange rind |
3 cups powdered sugar, sifted |
1/4 cup orange juice |
1 1/2 teaspoons lemon juice |
Directions:
1. Preheat oven to 375°F.
2. To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
3. Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
4. Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
5. To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
6. Frost sides and top of cake.
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