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- Orange Cake
- Sue B
- 3/4 cup (175 ml) egg whites -- room temp
- 1-3/4 cups (425 ml) flour, all-purpose
- 1/4 tsp (1 ml) salt
- 1-1/2 cups (350 ml) sugar
- 6 egg yolks
- 6 tbsp (90 ml) orange juice
- 1 tbsp (15 ml) orange peel -- grated
- 1/4 cup (60 ml) confectioner's sugar
- Measure flour and sift about 2 cups (475 ml) once on waxed paper.
- Fill cups lightly to overflowing.
- With spatula scape off excess to make 1 level 3/4 cup (175 ml).
- Then sift flour with salt and set aside.
- With electric mixer at med speed, beat egg whites until foamy.
- Gradually beat in 1/2 cup (125 ml) of the sugar, 2 tbsp (30 ml) at a time, beating after each addition.
- Continue beating until stiff peaks form when beaters are slowly removed. Set aside.
- Preheat oven to 350 degrees (175 C.) F.
- In a small bowl with the same beaters at high speed, beat egg yolks until very thick and lemon colored about 3 minutes. Do not overbeat. Gradually beat in remaining 1 cup (225 ml) sugar. Continue beating until mixture is smooth.
- At low speed, blend flour mixture and orange juice alternately into the egg yolk mixture, beginning and ending with the flour and guiding the batter into the beaters with scraper.
- Add orange peel.
- With a whisk or rubber spatular, using under and over motion, fold yolk mixture into the whites gently.
- Pour mixture into an ungreased angel food pan or bunt pan.
- Tube pan cannot have a removable bottom.
- Bake 35 to 40 minutes.
- Invert over coke bottle and cool completly.
- After completly cooled run spatula around outside to loosen cake and shake gently to remove from pan.
- Place on serving plate and sift confectioners sugar over top.
- Cut gently with serrated knife.
- My dad made this cake for years and was one of our family favorites. It is like a chiffon and hope you will try it and like it as much as we still do.
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