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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This cake recipe was given to me by my sister-in-law many years ago. It's deliciously light in texture, compatible with any meal and makes a beautiful presentation for special occasions. -Ann Pitt, Mountainside, New Jersey Ingredients:
2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
3 teaspoons baking powder |
1/4 teaspoon salt |
7 eggs, separated |
1/2 cup orange juice |
1/2 cup vegetable oil |
1/4 cup water |
2 teaspoons vanilla extract |
1 tablespoon grated orange peel |
2 teaspoons grated lemon peel |
1/2 teaspoon cream of tartar |
icing: |
1/2 cup confectioners' sugar |
2 tablespoons shortening |
1 tablespoon butter, softened |
1 can (8 ounces) crushed pineapple, well drained |
Directions:
1. Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thicken and lemon-colored. Beat in the orange juice, oil, water, vanilla, and orange and lemon peels. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into batter.
2. Transfer to an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until cake springs back when lightly touched. Immediately invert cake; cool completely. Loosen cake from sides of pan; remove cake and place on a serving platter.
3. For icing, combine the confectioners' sugar, shortening and butter until smooth. Spread over top of cake. Spoon pineapple over icing. Yield: 12 servings.
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