2 1/4 cups sifted cake flour -- not self-rising
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large egg yolks -- at room temperature
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
3/4 cup fresh orange juice
8 large egg whites -- at room temperature
1/2 teaspoon cream of tartar
1 tablespoon confectioners` sugar
1. Heat oven to 325?F. Sift flour, sugar, baking powder and salt into a large bowl. Make a wide well in center. Add oil, then egg yolks, orange peel, lemon peel and orange juice. Whisk until smooth; set aside.
2. Beat all the egg whites in a large mixing bowl at medium speed until frothy . Add cream of tartar. Gradually increasing speed, continue beating to stiff peaks. Gradually pour yolk mixture in a thin, steady stream into beaten egg wh ites, folding gently with a rubber spatula.
3. Pour batter into an ungreased 10-inch tube pan. Bake 55 to 60 minutes or u ntil toothpick inserted halfway between tube and side of pan comes out clean an d cake springs back when touched gently. Immediately invert pan onto neck of f unnel or bottle; let hang until completely cool, about 3 hours.
4. To loosen, run a metal spatula or thin knife around side of pan and tube. Invert pan again and remove cake. Turn cake upright onto serving plate. Sprin kle top with sifted confectioners` sugar. Makes 16 servings.
This light-as-air classic cake is a perfect springtime treat. It travels beaut ifully and is terrific with fresh fruit. The recipe calls for cake flour, and it`s worth buying. Store any unused flour in the freezer.
Prep time: 15 minutes Baking time: 55 to 60 minutes Degree of difficulty: easy Low-calorie
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
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