- Cooking Time:
- Preparation Time:
- 5 eggs, separated carefully while cold
- 3/4 cup potato starch (harder to get now
- but available at Scoop 'n Weigh)
- scant cup granulated sugar
- 3 tsps baking powder
- 1 tablespoon orange juice
- 1 tsp. lemon juice
- scant tsp vanilla
- 1 tsp. orange zest
- ORANGE BUTTER ICING
- 3/4 pound of butter
- 3-4 cups sifted icing sugar
- 3 tablespoons frozen orange juice, still partly frozen
- Orange zest to taste (I use about 2 teaspoons) unless there are kids who hate peel)
- Soften butter to room temperature, Whip in beater
- While eggs warm to room temperature, spray Pam on the bottom surface only of the tube pan. Don't spray sides or your cake
- won't rise.
- Then cut a ring of waxed paper for the bottom of the pan. The ring can go
- up the sides slight but must be pressed flat.
- This cake is so soft you need these steps to avoid tearing it while taking it from pan.
- Pre-heat oven to 325
- Beat egg whites till stiff and dry.
- Add a dash of salt if you like. Beat yolks till light yellow and add flavouring and sugar (NOT ZEST)
- Add egg whites to yolks, folding carefully.
- Sift flour (starch) with baking powder and add to egg mixture, beating well. Fold in zest at the end, using a spoon ,not a beater (zest sticks, with this
- Bake at 325 for 50 minutes, then allow to sit about five minutes in oven turned off.
- Remove from oven, invert the pan and allow cake to hang at least 8 hours.
- Remove from pan very carefully with sharp, long-bladed knife. Ice immediately as it can get dry.
- ORANGE BUTTER ICING
- Add 1/3 of the sugar, slowly, bating well
- Add one tablespoon orange juice, beating well
- Add another 1/3 of the sugar, beating well
- Add orange juice, beat, then as much sugar as makes it the consistency you like.
- If you make it too thick, it will be very heavy on this light cake and "drag it down"!
- Ice cake however you usually do, being aware this cake tears easily. I use lots of hot water for my knife.
- Wanda suggested we thin some icing, put a first coat on and
- not worry about crumbs, let it dry and then do our final application. Sounds good to me! In any case, if using zest, sprinkle it on top at the end.
- This cake needs to be covered in order not to either dry out or sog down.
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