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Orange Cake Custard Recipe
|Left over cake||3 Cup (48 tbs), cut in 1 inch cubes|
|Orange juice||3⁄4 Cup (12 tbs)|
|Orange rind||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3465 Calories from Fat 1377
% Daily Value*
Total Fat 153 g235.4%
Saturated Fat 58.7 g293.4%
Trans Fat 0 g
Cholesterol 1545.5 mg
Sodium 2321.2 mg96.7%
Total Carbohydrates 468 g156.1%
Dietary Fiber 5.2 g20.8%
Sugars 341 g
Protein 71 g142.4%
Vitamin A 122.6% Vitamin C 160.7%
Calcium 98% Iron 86.6%
*Based on a 2000 Calorie diet
Pour orange juice and rind over it and let stand.
Scald the milk in the top of the double boiler and add it to the beaten egg yolks and 1/4 cup of the sugar.
Return to double boiler and continue cooking until mixture coats a spoon.
Pour over cake mixture.
Beat the egg whites until stiff but not dry.
Add the remaining sugar and beat until whites are stiff and smooth.
Pile lightly on top of cake-custard mixture.
Bake in a slow oven (300° F.) for 20 minutes or until delicately browned.