Orange Meringue Cake Recipe
Ingredients
| Cake flour | 2 1⁄4 Cup (36 tbs), sifted | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Egg yolks | 5 | |
| Grated orange rind | 1 Tablespoon | |
| Orange juice | 3⁄4 Cup (12 tbs) | |
| Vegetable oil | 1⁄2 Cup (8 tbs) | |
| Egg whites | 7 | |
| Cream of tartar | 1⁄2 Teaspoon | |
| Orange filling | 1 Cup (16 tbs) | |
| Meringue frosting | 1 Cup (16 tbs) |
Directions
Combine first 4 ingredients in a large bowl.
Combine egg yolks, orange rind, orange juice, and oil, add to dry ingredients, and beat at medium speed of an electric mixer until smooth.
Beat egg whites (at room temperature) until foamy, add cream of tartar, and beat until stiff.
Fold egg yolk mixture gently into egg whites, blend well.
Spoon batter into an ungreased 10-inch tube pan.
Bake at 325° for 1 hour or until cake springs back when lightly touched with fingers.
Invert cake, cool 1 hour or until completely cooled.
Remove cake from pan, and slice into 5 equal layers.
Place bottom layer of cake on an ovenproof platter or wooden board, spread with one-fourth of Orange Filling.
Repeat with remaining layers and filling, ending with cake on top.
Spread top and sides with Meringue Frosting.
Bake at 400° for 5 minutes or until lightly browned.
Combine egg yolks, orange rind, orange juice, and oil, add to dry ingredients, and beat at medium speed of an electric mixer until smooth.
Beat egg whites (at room temperature) until foamy, add cream of tartar, and beat until stiff.
Fold egg yolk mixture gently into egg whites, blend well.
Spoon batter into an ungreased 10-inch tube pan.
Bake at 325° for 1 hour or until cake springs back when lightly touched with fingers.
Invert cake, cool 1 hour or until completely cooled.
Remove cake from pan, and slice into 5 equal layers.
Place bottom layer of cake on an ovenproof platter or wooden board, spread with one-fourth of Orange Filling.
Repeat with remaining layers and filling, ending with cake on top.
Spread top and sides with Meringue Frosting.
Bake at 400° for 5 minutes or until lightly browned.
Comments
Comments: 2 |
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Culinary Crack . . . says :
Well it seems, the chef wants us to use our own favorite recipes for the filling and meringue. I will share my favorite recipe with you, if that helps.....
FOR ORANGE MERINGUE :
Egg Whites - 4 ,
Sugar - 1 cup ,
Vinegar - 1/2 teaspoon OR Cream of Tartare - 1/4 teaspoon ,
Real Vanilla Essence - 1/2 teaspoon ,
METHOD : Beat egg whites until peaks form, add sugar gradually, beat until thick and glossy and sugar has dissolved. Beat in vinegar (or cream of tartare) and vanilla, and you are good to go ......
FOR FILLING :
Sugar - 1/2 cup ,
Cornstarch - 2 tablespoons ,
Fresh Grated Orange Peel - 1 1/2 teaspoon ,
Salt - 1/4 teaspoon ,
Orange Juice - 3/4 cup ,
Water - 1/4 cup ,
Egg Yolks - 2 large ,
Butter - 2 tablespoons ,
METHOD :
1) Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks .
2) Cook over medium heat, stirring constantly until mixture thickens. Cook three minutes. Remove from heat and stir in butter. Cool before spreading between layers ......
You can always double the recipes, if you believe it's not enough for your cake. Good Luck!
Posted on: 25 February 2012 - 12:53am
Chef
