|
| Home
-> [Cakes, Desserts, Fruits, Orange] -> [Orange strawberry cake Recipe] |
| |
| |
Orange strawberry cake
|
| Artist: |
_ |
| Categories: |
Cakes, Desserts, Fruits, Orange |
| Yield: |
8 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1 1/4
| cup | Flour, all-purpose | | 1/3
| cup | Sugar | | 6
| each | Egg yolks | | 1
| tbsp | Orange peel, finely shredded | | 1/2
| cup | Orange juice | | 2/3
| cup | Sugar | | 1/4
| tsp | Salt | | 6
| each | Egg whites | | 1
| tsp | Cream of tartar | | 1/2
| cup | Sugar | | 1 1/2
| cup | Cream, whipping | | 2
| cup | Strawberries, fresh, sliced | | 1
| x | And sweetened lightly |
|
Procedures:
| 1 | Combine flour and 1/3 cup sugar; set aside. | | 2 | Beat egg yolks till thick and lemon-colored, about 5 minutes. | | 3 | Add orange peel and juice; beat till very thick. | | 4 | Gradually add 2/3 cup sugar ans salt, beating constantly. | | 5 | Sift flour mixture over yolk mixture, a little at a time, folding carefully just till blended. | | 6 | Wash beaters. | | 7 | Beat egg whites and cream of tartar till soft peaks form. | | 8 | Gradually add ?cup sugar, beating till stiff peaks form. | | 9 | Fold yolk mixture into whites. | | 10 | Turn into ungreased 10-inch tube pan. | | 11 | Bake at 325 degrees till cake springs back and leaves no imprint when gently touched, about 55 minutes. | | 12 | Invert cake in pan to cool. | | 13 | Split cake into 3 layers. | | 14 | Whip cream. | | 15 | Stack cake layers, topping each with 1/3 of the whipped cream and sliced strawberries. | | 16 | Trim top with whole berries, if desired. |
|
|
|
| |
| |
| |
|
|
|
|
|
|