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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 cup sugar |
2 tablespoons orange liqueur |
1/2 cup water |
1/2 teaspoon lemon juice |
15 orange sections |
10 egg whites |
1 teaspoon cream of tartar |
1/4 teaspoon salt |
1 1/2 cups sugar |
1 teaspoon vanilla extract |
3/4 cup all-purpose flour |
1 (18-ounce) jar orange marmalade |
1/2 cup sifted powdered sugar |
Directions:
1. Combine first 4 ingredients in a heavy saucepan; cook over medium-high heat, stirring constantly, 5 minutes.
2. Dip orange sections, 1 at a time, into syrup, and cool on parchment paper.
3. Beat egg whites, cream of tartar, and salt at high speed with a mixer until foamy. Add 1 1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form (2 to 4 minutes). Fold in vanilla and flour, 1/4 cup at a time.
4. Line in a 15- x 10-inch jellyroll pan with parchment paper; spread marmalade over paper. Pour batter over marmalade.
5. Bake at 325° for 25 minutes; cool in pan on wire rack. Sprinkle with powdered sugar. Invert onto a baking sheet; peel off paper. Cut cake with a 2 1/2-inch round cutter; serve with orange sections.
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