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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me. âAmy Sauser, Omaha, Nebraska Ingredients:
6 eggs, separated |
1-1/3 cups cake flour |
1-1/2 cups sugar, divided |
1/4 teaspoon salt |
1/2 cup orange juice |
3 teaspoons grated orange peel |
3/4 teaspoon cream of tartar |
glaze: |
1/3 cup butter, cubed |
2 cups confectioners' sugar |
3 to 5 teaspoons water |
1-1/2 teaspoons vanilla extract |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside.
2. In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Gradually add flour mixture and mix well.
3. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
5. Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
6. Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectionersâ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides. Yield: 12 servings.
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