Yield: 1 Servings
|6||Eggs -- separated|
|1 tablespoon||Grated Orange Peel|
|½ cup||Orange Juice|
|1⅓ cup||Sifted Cake Flour|
|1 teaspoon||Cream Of Tartar|
|⅓ cup||Butter -- or oleo|
|2 teaspoons||Grated Orange Peel|
|4 cups||Sifted Confectioners Sugar|
|2 tablespoons||Orange Juice -- to taste|
Beat egg yolks until thick and lemon-colored. Add peel and juice.
Beat until very thick. Gradually beat in 1 cup of sugar and the salt. Carefully fold in flour. Beat egg whites until foamy; add cream of tartar; beat until soft peaks form. Thoroughly fold whites into yolk mixture. Bake in ungreased 10-inch tube pan at 325 deg. about 55 minutes or until done. Invert pan; cool and frost.
Cream butter; gradually add about half the sugar, blending well. Beat in vanilla. Gradually beat in remaining sugar. Add enough orange juice to make of spreading consistency.
Recipe By : <NDooley@...>