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May 272011
 

This is a cake that makes you think of spring, the original recipe called for pineapple juice in the frosting however I changed it to orange, I live in Florida, what can I say…….

6 egg whites, room temperature
½ teas cream of tartar
½ teas vanilla extract
2/3 cup sugar
½ cup cake flour
½ teas baking powder
½ teas salt

Yellow cake:
6 egg yolks
2 tbls warm water
½ cup cake flour
½ cup sugar
1 teas baking powder
1/8 teas salt
½ teas vanilla extract

Frosting:
½ cup sugar
4 teas all-purpose flour
Pinch of salt
1 cup orange juice
1 carton (8oz) frozen whipped topping, thawed

Place egg whites in a mixing bowl, add cream of tartar and vanilla; beat on medium speed until foamy. Beat in the sugar 1 tbls at a time, until soft peaks form. Combine the flour, baking powder and salt and fold into the egg white mixture. Set this aside. In another large mixing bowl, beat egg yolks and water until thick and lemon colored. Combine the flour, sugar, baking powder and salt and gradually beat into the egg yolks; beat in the vanilla. Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted into the middle comes out clean. Immediately invert pan onto a wire rack and cool completely.
For the frosting, combine sugar, flour and salt in a saucepan; stir in the orange juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping. Remove cake from pan to serving plate and spread frosting over the top and sides……..

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