=== FOR THE CAKE ===
4 Egg whites; room temperature
1/4 ts Cream of tartar
1 1/4 c Sugar
6 Egg yolks
1 c All-purpose flour
3/4 c Orange juice
1 ts Double-acting baking powder
1/2 ts Salt
1/3 c Water
=== FOR THE ICING ===
2 c Whipping cream
3 tb Powdered sugar
2 tb Grated orange peel
In a large bowl with mixer at high speed, beat egg whites and cream of
tartar until soft peaks form. Beating at high speed, gradually sprinkle in
1/2 cup sugar, 2 tablespoons at a time, beating until each addition is
completely dissolved. Do not scrape sides of bowl at any time. Whites
should stand in stiff peaks. Set aside. In a large bowl with mixer at high
speed, beat egg yolks until thick and lemon colored. Continue beating,
gradually sprinkling in 1/2 cup sugar; beat until pale yellow. Reduce to
low speed; add flour, 1/4 cup orange juice, baking powder and salt until
well mixed, occasionally scraping bowl with spatula. Using a spatula, fold
the egg white mixture into the yolk mixture until just blended. Line two
9-inch round cake pans with waxed paper; do not grease. Pour batter into
pans and bake for 40 minutes or until cake springs back when lightly
touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from
pans and cool completely on racks. With fork, prick holes in cake layers.
In a small saucepan over medium heat, boil 1/3 cup water, and the remaining
1/4 cup sugar for 3 minutes. Stir in the remaining 1/2 cup orange juice.
Drizzle evenly over layers and let stand for 30 minutes. For the Icing: In
a small bowl, with mixer at medium speed, beat cream and powdered sugar
until soft peaks form. Fold in orange peel. Place one cake layer on serving
platter and spread with 1/3 of whipped cream. Top with second layer. Frost
top and sides with remaining cream. Garnish with orange sections or candied
orange peel and fresh mint sprigs. Refrigerate. This recipe yields 1 cake.
Comments: For best results in whipping cream, chill the bowl and the
beaters beforehand. For a variation on the orange cake, spread a thin layer
of marmalade between the layers. Dr. White also calls this cake “waxed
paper” cake and warns not to forget to remove the waxed paper before icing,
as he once did.
Yields
1 servings