Orange Cherry Cake Recipe
Ingredients
| Egg yolks | 8 | |
| Sugar | 2/3 Cup (16 tbs) | |
| Orange peel | 1 Teaspoon, finely shredded | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Cake flour | 1 Cup (16 tbs), sifted | |
| Egg whites | 8 | |
| Cream of tartar | 1 Teaspoon | |
| Whipping cream | 2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Sweet cherries | 4 Cup (16 tbs), pitted |
Directions
Beat egg yolks at high speed of electric mixer till thick and lemon-colored.
Gradually add 2/3 cup sugar, beating till sugar dissolves.
Combine orange peel and orange juice.
Beat juice mixture and cake flour alternately into yolk mixture.
Beat egg whites with cream of tartar and 1/2 teaspoon salt till soft peaks form.
Gradually add 2/3 cup sugar, beating till stiff peaks form.
Pour yolk mixture in thin stream over egg whites; fold in.
Pour into ungreased 10-inch tube pan.
Bake in 325° oven for 60 to 70 minutes.
Invert cake in pan; cool.
Remove cake from pan; split into 3 layers.
Quarter the cherries.
Whip cream with 2 tablespoons sugar till stiff peaks form.
If desired, fold in 2 tablespoons brandy.
Assemble cake by alternating layers of cake, whipped cream, and cherries.
Gradually add 2/3 cup sugar, beating till sugar dissolves.
Combine orange peel and orange juice.
Beat juice mixture and cake flour alternately into yolk mixture.
Beat egg whites with cream of tartar and 1/2 teaspoon salt till soft peaks form.
Gradually add 2/3 cup sugar, beating till stiff peaks form.
Pour yolk mixture in thin stream over egg whites; fold in.
Pour into ungreased 10-inch tube pan.
Bake in 325° oven for 60 to 70 minutes.
Invert cake in pan; cool.
Remove cake from pan; split into 3 layers.
Quarter the cherries.
Whip cream with 2 tablespoons sugar till stiff peaks form.
If desired, fold in 2 tablespoons brandy.
Assemble cake by alternating layers of cake, whipped cream, and cherries.
Chef
