Orange strawberry cake

Yield: 8 Servings

Measure Ingredient
1¼ cup Flour -- all-purpose
6 \N Egg whites
⅓ cup Sugar
1 teaspoon Cream of tartar
6 \N Egg yolks
½ cup Sugar
1 tablespoon Orange peel -- finely
\N \N Shredded
1½ cup Cream -- whipping
½ cup Orange juice
2 cups Strawberries, fresh --
\N \N Sliced
⅔ cup Sugar
\N \N And sweetened lightly
¼ teaspoon Salt

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.

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