Yield: 8 Servings
|1¼ cup||Flour -- all-purpose|
|6 \N||Egg whites|
|1 teaspoon||Cream of tartar|
|6 \N||Egg yolks|
|1 tablespoon||Orange peel -- finely|
|1½ cup||Cream -- whipping|
|½ cup||Orange juice|
|2 cups||Strawberries, fresh --|
|\N \N||And sweetened lightly|
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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