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From: nkr@drutx.UUCP (RaphelNK)
Newsgroups: net.cooks
Subject: Orange Cake Recipe
Message-ID: <339@drutx.UUCP>
Date: Thu, 29-Aug-85 18:54:20 EDT
Article-I.D.: drutx.339
Posted: Thu Aug 29 18:54:20 1985
Date-Received: Sat, 31-Aug-85 07:17:38 EDT
Organization: AT&T Information Systems Laboratories, Denver
Lines: 36

Here's an Orange Cake recipe that was requested.
This recipe is from the McCall's Cooking School Collection.

              Best-Ever Orange Cake
6 egg whites (3/4 cup)   
1 3/4 cups sifted all-purpose flour
1/2 teaspoon salt      
1 1/2 cups granulated sugar
6 egg yolks
6 tbls fresh orange juice
1 tbls grated orange peel
Confectioners' sugar

1: In large bowl, let egg whites warm to room temperature- about
   1 hour.  Sift flour with salt; set aside.
2: At medium speed, beat egg whites until foamy.  Gradually beat
   in 1/2 cup granulated sugar, beating after each addition.
   Continue beating until stiff peaks form when the beater is 
   slowly raised.  Set aside.  Preheat oven to 350F.
3: In a small bowl, beat egg yolks until very thick and lemon-
   colored - about 3 minutes.  Do NOT UNDERBEAT.  Gradually
   beat in remaining 1 cup granulated sugar; continue beating
   until mixture is smooth.
4: At low speed, blend in flour mixture(in fourths) alternately
   with orange juice(in thirds);  begin and end with flour mixture.
   Add orange peel.  With whisk, using under-and-over motion,
   fold into whites just to blend.
5: Pour batter into an ungreased 9 1/2-to-10 inch kugelhopf pan or
   10-inch tube pan;  Bake 35 to 40 minutes, until cake springs
   back when gently pressed with fingertip.  Invert pan over
   neck of bottle; cool completely- 1 hour.  Loosen from pan.
6: Using an up-and-down motion, un spatula around edge of cake
   and tube.  Invert on serving plate.  Sift confectioners'
   sugar over top of cake.  To cut cake:  Use knife with
   serrated edge.  Cut gently, going back and forth with sawing
   motion.    Serves 12.