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  • Recipe By : Chicago Tribune
  • Serving Size : 12 Preparation Time :0:00
  • Categories : Cakes
  • Amount Measure Ingredient -- Preparation Method
  • 1 cup sifted cake flour
  • 1 1/4 cups sugar
  • 12 eggs, separated
  • 2 teaspoons cream of tartar
  • 1 teaspoon vanilla
  • 1 teaspoon orange juice
  • 1 teaspoon lemon juice
  • 1 tablespoon grated orange rind
  • 1 tablespoon grated lemon rind
  • GLAZE frosting
  • 2 cups confectioner's sugar
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 2 teaspoons orange zest
  • 1/8 teaspoon salt



Step 1

Heat oven to 325. 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. Ad 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.
Beat egg yolkd, 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 and 10 minutes. Let cool upside down 1 1/2 hours, setting the tube over a bottleneck. Slide knife around cake to detach from pan, pressing knife against pan to avoid tearing cake.
For glaze, whisk together all ingredients in bowl until smooth. Drizzle over cake allowing excess to drip down the sides.

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