Ingredients
- 5 Valencia Oranges (or 7 lemons)
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 3/4 cups granulated sugar, divided
- 1/2 cup vegetable oil
- 5 large eggs, separated
- 2 large egg whites
- 1/2 teaspoon cream of tarter
- 1 cup heavy cream
Details
Servings 12
Preparation
Step 1
Preheat oven to 325 degrees. Reserve 1 fruit for garnish.
Using remaining fruit collect 3 tablespoons peel and squeeze 1 cup juice.
In large bowl, stir together flour, baking powder, salt & 1 cup sugar. Make well in center. Add oil, egg yolks, 1 tablespoon peel and 1/4 cup juice. Whisk together.
In another large bowl beat 7 egg whites and cream of tarter on high until soft peaks form. Sprinkle in 1/2 cup sugar 2 spoonfuls at a time. Beat until white peaks form. Gently fold whites into batter. Pour into an ungreased 10-inch angel food cake pan.
Bake 60-65 minutes or until top springs back when touched. Invert cake and cool completely, about 2 hours. Remove from pan.
Beat cream on high speed, slowly adding 1/4 cup sugar, 1/4 cup orange juice and 2 tablespoons grated peel. Spoon frosting over cake. Garnish with orange segments and peel.
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