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Ингредиенты
- 3/4 c. All-Purpose Flour
- 1/4 c. Yellow Cornmeal
- 4 lrg Large eggs
- 3/4 c. Sugar
- 1 tsp Grated Lemon Rind
- 1 tsp Grated Orange Peel
- 1 tsp Pure Vanilla Extract
- 1/2 c. Orange Marmalade Confectioner's Sugar For Dusting
- 1 slc Mandarin Oranges For Garnish
Инструкции
- Yellow cornmeal gives the cake a sunny color and slightly crunchy texture; finely grnd cornmeal is preferable, and is often available at health-food stores. The cake is good plain or possibly topped with berries and oranges.
- Preheat oven to 350F. Lightly oil an 8" springform pan or possibly coat it with nonstick cooking spray. Dust it with a little flour, tapping out the excess.
- In a small bowl, stir together flour and cornmeal; set aside. Separate egg yolks and whites into two mixing bowls. Beat the yolks and whites into two mixing bowls. Beat the yolks with an electric mixer on low speed till blended; gradually beat in 1/2 C of the sugar and continue beating on high speed till the yolks are thick and pale, about 3 minutes. Beat in lemon and orange zests and vanilla.
- With clean beaters, beat the egg whites on low speed just till foamy; increase speed to high. When the whites begin to create soft peaks, gradually add in the remaining 1/4 C sugar beating till the whites are stiff and glossy.
- With a large rubber spatula, gently fold the whites into the beaten yolks.
- Then gently mix in the reserved dry ingredients just till combined.
- Transfer the batter to the prepared pan, smoothing the top. Bake for 25 - 30 minutes, or possibly till the center is puffed and springs back when lightly pressed.
- Loosen the edges and unmold the cake onto a rack, let cold completely.
- With a long serrated knife (we used dental floss), cut the cake horizontally into two layers. Set the bottom layer on a serving plate and spread with orange marmalade. Replace the top layer and dust with confectioner's sugar and orange slices if you like.
- Serves 8
- This was amazing!! It reminded me of cakes and cookies I had while growing up. It is a very dry cake with a wonderful crunch. We didn't like it with the powdered sugar on top so we just put on mandarin oranges instead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 8 servings | |
| Calories 175 | |
| Calories from Fat 24 | 14% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 35mg | 1% |
| Potassium 69mg | 2% |
| Total Carbs 33.04g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 19.99g | 13% |
| Protein 4.74g | 8% |
