Recipe by tstokley
Old fashion looking cake.
Top Review by Sydney Mike
Made this as a take-to-work birthday cake for a co-worker of my partner, with the espress command to bring back one piece, however small, so that I could have a taste! Well, this is definitely an OUTSTANDING cake! Loved the melding of of the citrus flavors in both the cake & the glaze, & I wouldn't change a thing ~ ABSOLUTELY GREAT! Thanks for sharing! [Made & reviewed for one of my adopted orphan chefs at the end of this Spring's PAC]
- 1 cup sifted cake flour
- 1 1⁄4 cups granulated sugar, divided
- 12 eggs, separated
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon orange juice
- 1 teaspoon lemon juice
- 1 tablespoon orange rind, grated
- 1 tablespoon lemon rind, grated
- 2 cups confectioners' sugar
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1⁄8 teaspoon salt
Directions See How It's Made
- .Preheat over to 325. Sift flour with 1/2 cup of the sugar. Repeat sifting 3 times; set aside. Beat egg whites in bowl of electric mix until frothy. Beat in cream of tarter. Add remaining 3/4 cup sugar gradually; beat until stiff peaks form. Sift flour and sugar mixture again over egg whites; fold in gently. Set aside.
- Beat egg yolks, vanilla, orange juice and lemon juice in medium bowl until thick and pale yellow. Fold egg yolk mixture, orange rind and lemon rind into egg white mixture. Scrape batter into ungreased 10 inch tube pan.
- Bake until top springs back when lightly pressed and a toothpick inserted in center comes out clean, about 1 hour and 10 minutes.
- Let cool upside down 1 1/2 hours, setting tube over a bottleneck. Slide knife around cake to detach from pan, pressing knife against pan to avoid tearing cake.
- For glaze, whisk together all glaze ingredients until smooth. Drizzle over cake allowing excess to drip down sides.