| |
|
| |
Ingredients:
2 oz plain flour
6 oz castor sugar
5 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla essence
2 egg yolks
1/2 teaspoon grated orange rind
Pre-heat oven to 325°F
Mark 2 |
| |
|
| |
Making: |
| |
|
|
| |
1. |
Sift flour with 2 oz
sugar. |
| |
2.
|
Beat egg whites until
frothy, sprinkle with salt and cream of
tartar, and continue to beat until stiff
enough to stand in peaks but not dry.
Gradually beat in remaining sugar. Then
fold in flour and sugar mixture,
carefully sprinkling about 2 tablespoons
at one time over the surface. |
| |
3.
|
Divide batter into two
parts. Add vanilla to one part, and fold
well beaten egg yolks and orange rind
into the other. Put alternate spoonfuls
into a lightly floured ring mould and
bake for about 25 minutes. |
| |
4. |
Invert the mould, and
leave until the cake is cold before
removing. |
| |
5.
|
Ice with lemon and orange
glacé icing, if
desired.
(See Lemon Icing Below) |
| |
|
| |
|
| |
|
| |
Lemon Icing: |
| |
Ingredients: |
| |
1 tablespoon
grated orange rind
1½-2 tablespoons lemon juice
about 1/2 lb icing sugar |
| |
Making of Lemon Icing: |
| |
|
Quantity for top of 9
inch cake
Mix orange rind with lemon juice.
Gradually stir in enough sugar to give a
spreading consistency. |
| |
Variations: |
| |
|
ORANGE ICING: Substitute
2 tablespoons orange juice for lemon
juice. |
| |
|
GRAPEFRUIT ICING: Substitute
grapefruit juice for lemon juice. |
| |
|
