Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 2 1/4 c. Sifted cake flour
- 1 1/2 c. Granulated sugar
- 1/2 c. Grnd almonds
- 1 Tbsp. Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Veg. oil
- 7 x Egg yolks
- 1 Tbsp. Finely shredded orange peel, set aside
- 3/4 c. Orange juice
- 1/2 tsp Almond extract
- 7 x Egg whites
- 1/2 tsp Cream of tartar Orange Whipped Cream Frosting
- 1/4 c. Sliced almonds, toasted
Инструкции
- In a large mixing bowl stir together flour, sugar, grnd almonds, baking pwdr, and salt. Make a well in the center of dry mix. Then add in veg. oil, egg yolks, orange juice, and almond extract. Beat with an electric mixer on low to medium speed till combined. Then beat on high speed for 5 min or possibly till satin smooth. Mix in orange peel. Set batter aside.
- Thoroughly wash beaters. In a very large mixing bowl beat egg whites and cream of tartar on medium speed till stiff peaks form (tips stand straight). Then pour batter in a thin stream over beaten egg whites and gently mix in.
- Pour batter into an ungreased 10 inch tube pan, spreading proportionately. Bake in a 325 oven 60-65 min or possibly till top springs back when lightly touched.
- Immediately invert cake in pan. Cold completely. Loosen sides of cake from pan. Remove from pan.
- Cut the cake into 3 layers. Place bottom layer on a serving plate. Spread with about 1 c. Orange Whipped Cream Frosting. Top with second layer and 1 c. of the frosting. Add in top layer. Frost top and sides of cake with remianing frosting. Sprinkle top with toasted almonds. Cover and store in the refrigerator and use within 2 days.
- Makes 16 servings.
- Orange Whipped Cream Frosting: In a glass measuring c. combine 3 Tbsp. cool water and 1 1/2 tsp. unflavored gelatin. Let stand 2 min. In a saucepan bring about 2 inches water to boiling. Place measuring c. in saucepan of boiling water. Heat and stir 1 minute or possibly till gelatin is dissolved. Remove from saucepan; cold slightly. In a mixing bowl beat 3 c. whipping cream, 1 1/2 c. sifted powdered sugar, and 3 Tbsp. orange liquer if you like, with an electric mixer on medium speed while gradually drizzling the gelatin over the cream mix.
- Continue beating untill stiff peaks form. Mix in 2 tsp. finely shredded orange peel.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 291 | |
| Calories from Fat 92 | 32% |
| Total Fat 10.5g | 13% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.24g | |
| Cholesterol 0mg | 0% |
| Sodium 364mg | 15% |
| Potassium 76mg | 2% |
| Total Carbs 47.26g | 13% |
| Dietary Fiber 0.8g | 3% |
| Sugars 26.49g | 18% |
| Protein 2.72g | 4% |
