Orange strawberry cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Flour -- all-purpose |
| 6 | Egg whites | |
| ⅓ | cup | Sugar |
| 1 | teaspoon | Cream of tartar |
| 6 | Egg yolks | |
| ½ | cup | Sugar |
| 1 | tablespoon | Orange peel -- finely |
| Shredded | ||
| 1½ | cup | Cream -- whipping |
| ½ | cup | Orange juice |
| 2 | cups | Strawberries, fresh -- |
| Sliced | ||
| ⅔ | cup | Sugar |
| And sweetened lightly | ||
| ¼ | teaspoon | Salt |
Directions
Combine flour and ⅓ cup sugar; set aside. Beat egg yolks till thick and lemon-colored, about 5 minutes. Add orange peel and juice; beat till very thick. Gradually add ⅔ cup sugar ans salt, beating constantly. Sift flour mixture over yolk mixture, a little at a time, folding carefully just till blended.
Wash beaters. Beat egg whites and cream of tartar till soft peaks form.
Gradually add ½ cup sugar, beating till stiff peaks form. Fold yolk mixture into whites. Turn into UNGREASED 10-inch tube pan. Bake at 325 degrees till cake springs back and leaves no imprint when gently touched, about 55 minutes. Invert cake in pan to cool. Split cake into 3 layers.
Whip cream. Stack cake layers, topping each with ⅓ of the whipped cream and sliced strawberries. Trim top with whole berries, if desired.
Recipe By :
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