Orange-lemon sunshine cake
The cake is adapted from "Mary Meade's Country Cookbook." The glaze was developed in the Tribune test kitchen.
Preparation time: 40 minutes
Cooking time: 1 hour 10 minutes
Cooling time: 1 hour 30 minutes
Yield: 12 servings
List of Ingredients
1 cup sifted cake flour
1 1/4 cups sugar
12 eggs, separated
2 teaspoons cream of tartar
1 teaspoon each: vanilla extract, orange juice, lemon juice
1 tablespoon each, grated: orange rind, lemon rind
Glaze:
2 cups confectioners' sugar
2 tablespoons orange juice
1 tablespoon lemon juice
2 teaspoons orange zest
1/8 teaspoon salt
Recipe
1. Heat oven to 325 degrees. Sift flour with 1/2 cup of the sugar. Repeat
sifting 3 times; set aside. Beat egg whites in bowl of electric mixer until
frothy. Beat in cream of tartar. Add remaining 3/4 cup sugar gradually; beat
until stiff peaks form. Sift flour and sugar mixture again over egg whites;
fold in gently. Set aside.
2. Beat egg yolks, vanilla, orange juice and lemon juice in medium bowl
until thick and pale yellow. Fold egg yolk mixture, orange rind and lemon
rind into egg white mixture. Scrape batter into ungreased 10-inch tube pan.
Bake until top springs back when lightly pressed and a toothpick inserted
into center comes out clean, about 1 hour 10 minutes. Let cool upside down
11/2 hours, setting the tube over a bottleneck. Slide knife around cake to
detach from pan, pressing knife against pan to avoid tearing cake.
3. For glaze, whisk together all ingredients in bowl until smooth. Drizzle
over cake, allowing excess to drip down the sides.
Nutrition information per serving:
255 calories, 18% of calories from fat, 5 g fat, 1.6 g saturated fat, 210 mg
cholesterol, 46 g carbohydrates, 7 g protein, 90 mg sodium, 0.3 g fiber
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