Orange Cake

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1-1/2 cups all-purpose flour, sifted
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup margarine
3/4 cup sugar
2 large eggs, separated
2 Tbsp. orange rind, grated
1/2 cup orange juice
1/4 cup orange juice
1/4 cup sugar
Preheat oven to 350°. Grease a 5-cup fancy tube mold or small Bundt pan.

Beat egg whites until stiff but not dry; set aside.

Sift together flour, baking powder, and baking soda; set aside.

Beat margarine, sugar, and egg yolks until light and fluffy; add orange rind.

Beat in flour mixture alternately with orange juice; gently but thoroughly fold in egg whites.

Spoon into mold or pan; bake for 30–40 minutes or until cake tests done.

Cool on rack 10 minutes. Turn out of mold or pan, glaze while still warm, then cool completely.

In small saucepan, combine ingredients and heat slowly until just bubbly. Simmer, stirring frequently, 10 minutes or until slightly thickened.

: Sophia Sublett Martin

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