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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A lovely dessert adapted from Your Guide to Southern U.S. Cuisine by Diana Rattray. Also popular in the Caribbean and Mexico, and the South! Ingredients:
2/3 cup sugar |
1/2 cup butter, softened |
2 eggs, separated |
2 cups flour |
3 teaspoons baking powder |
1 teaspoon salt |
3/4 cup milk |
4 teaspoons finely grated orange peel |
2/3 cup sugar |
1 tablespoon cornstarch |
1/4 teaspoon salt |
1 cup boiling water |
1 teaspoon butter |
4 teaspoons finely grated orange peel |
1/2 cup fresh orange juice |
Directions:
1. In a medium bowl beat sugar, butter, and egg yolks at medium speed until light and fluffy.
2. Mix flour with baking powder and salt; add alternately to sugar mixture with milk at low speed, beginning and ending with flour mixture.
3. Beat egg whites until stiff but not dry; fold egg whites and orange rind gently into the batter.
4. Pour into greased and floured 13x9x2-inch baking pan.
5. Bake at 375°F for 20-25 minutes or until golden brown.
6. Cool, cut into squares, and serve with warm orange sauce. Enjoy!
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