Title: Light As Air Orange Cake
Categories: Newsgroups, May.rec
Yield: 1 Cake
2 1/2 c Sifted cake flour
1 ts Salt
1/3 c Vegetable oil
3 tb Grated orange rind*
5 Egg whites
1 tb Baking powder
1 1/3 c Sugar, divided
3 Egg yolks, beaten
3/4 c Orange juice *
1/2 ts Cream of tartar
Fresh Orange Glaze:
3 c Powdered sugar, sifted
1/8 ts Salt
2 1/4 ts Grated orange rind
1/4 ts Orange extract
3 1/2 To 4 Tbsp. orange juice
Combine flour, baking powder, salt and 2/3 cup sugar in a mixing
bowl. Make a well in center; add oil, egg yolks, orange rind and
orange juice. Beat at high speed of an electric mixer about 5 minutes
or until smooth. Beat egg whites (at room temperature) and cream of
tartar in a large mixing bowl until soft peaks form. Add remaining
2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks
form. Pour egg yolk mixture in a thin, steady stream over entire
surface of egg whites and gently fold whites into mixture. Pour
batter into an ungreased 10 inch tube pan, spreading evenly with a
spatula. Bake at 325 degrees for 1 hour or until cake springs back
when lightly touched. Invert pan; cool 40 minutes. Loosen cake from
sides of pan using a narrow metal spatula; remove from pan. Place
cake on cake plate; drizzle top with Fresh Orange Glaze.
Yield one 10 inch cake.
* May substitute lemon juice and rind for orange if desired.
