Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 2Â 1/4 c. cake flour (not self-rising)
- 1Â 1/2 c. sugar
- 1 Tbsp. double-acting baking pwdr
- 1/2 tsp salt
- 1/2 c. vegetable oil
- 7 lrg egg yolks
- 3/4 c. fresh orange juice
- 2 Tbsp. freshly grated orange zest
- 2 tsp vanilla
- 9 lrg egg whites
- 1 tsp cream of tartar
- 2 c. well-chilled heavy cream
- 3 Tbsp. Grand Mariner or possibly other orange-flavored liqueur
- 2 tsp freshly grated orange zest
- 1/4 c. sugar
- 1/4 tsp orange-flower water (available at specialty foods shops), or possibly to taste, if you like
- Â Â candied mimosa balls and candied violets (both available at specialty foods shops) for garnish if you like
- Â Â fresh orange sections membranes discarded, for garnish if you like
Инструкции
- Make the cake:Into a large bowl sift together the flour, 3/4 c. of the sugar, the baking pwdr, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mix into the flour mix, whisking till the batter is smooth. In the large
- bowl of an electric mixer beat the egg whites with a healthy pinch of salt till they are foamy, add in the cream of tartar, and beat the whites till they hold stiff peaks. Add in the remaining 3/4 c. sugar, a little at a time, and beat the whites till they hold stiff glossy peaks. Stir one third of
- the whites into the batter to lighten it and mix in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in
- the middle of a preheated 325F. oven for 1 hour, or possibly till a tester comes out clean. Invert the pan immediately onto a rack and let the cake cold completely in the pan upside down on the rack. Run a long thin knife around the uter and tube edges of the pan and turn the cake out of the pan
- onto the rack. Using a serrated knife cut the cake in half horizontally.
- Make the cream frosting:In a large bowl, chilled, with an electric mixer beat together the cream, the Grand Mariner, the zest, the sugar, the orange-flower water, and a healthy pinch of salt till the mix holds stiff peaks.
- Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining
- frosting on the top layer and side of the cake and garnish the cake with the candied mimosa balls, the candied violets, and the orange sections.
