nkr@drutx.UUCP (RaphelNK) (08/30/85)
Here's an Orange Cake recipe that was requested.
This recipe is from the McCall's Cooking School Collection.
Best-Ever Orange Cake
6 egg whites (3/4 cup)
1 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups granulated sugar
6 egg yolks
6 tbls fresh orange juice
1 tbls grated orange peel
Confectioners' sugar
1: In large bowl, let egg whites warm to room temperature- about
1 hour. Sift flour with salt; set aside.
2: At medium speed, beat egg whites until foamy. Gradually beat
in 1/2 cup granulated sugar, beating after each addition.
Continue beating until stiff peaks form when the beater is
slowly raised. Set aside. Preheat oven to 350F.
3: In a small bowl, beat egg yolks until very thick and lemon-
colored - about 3 minutes. Do NOT UNDERBEAT. Gradually
beat in remaining 1 cup granulated sugar; continue beating
until mixture is smooth.
4: At low speed, blend in flour mixture(in fourths) alternately
with orange juice(in thirds); begin and end with flour mixture.
Add orange peel. With whisk, using under-and-over motion,
fold into whites just to blend.
5: Pour batter into an ungreased 9 1/2-to-10 inch kugelhopf pan or
10-inch tube pan; Bake 35 to 40 minutes, until cake springs
back when gently pressed with fingertip. Invert pan over
neck of bottle; cool completely- 1 hour. Loosen from pan.
6: Using an up-and-down motion, un spatula around edge of cake
and tube. Invert on serving plate. Sift confectioners'
sugar over top of cake. To cut cake: Use knife with
serrated edge. Cut gently, going back and forth with sawing
motion. Serves 12.