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Location: Texas, United States

Thursday, May 29, 2008

Orange Dessert Loaf

Measure and sift together:
1 1/8 cups flour
¾ cups sugar
1 ½ tsp baking powder
½ tsp salt

Make a well and add:
¼ cup oil
2 unbeaten egg yolks
juice of one orange plus water to make ¼ cup + 2 Tbsp
1 Tbsp grated orange rind (rind of 1 orange)

Beat with spoon until smooth. Set aside.

Measure into large bowl:
4 egg whites
¼ tsp cream of tartar

Whip until whites form very stiff peaks.

Pour egg yolk mixture gradually over egg whites – gently folding with rubber spatula just until blended. Do not stir. Pour into ungreased pan immediately. Bake at 325 Degrees 50-55 minutes. Use loaf pan: 9.5 X 5.5 inches.

Immediately turn pan upside down, resting edges of pan on two other pans. Let hang, free of table, until cold. Loosen from sides with spatula. Turn pan over and hit edge sharply on table to loosen. Split cooled cake crosswise into 3 sections. Spread orange filling and whipped cream between layers. Cover with whipped cream. Cool.

Mix in saucepan:
1 cup sugar
½ tsp salt
4 Tbsp cornstarch

Stir in slowly:
1 cup orange juice including pulp

Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat.

Blend in:
1 to 2 Tbsp grated orange rind
1 ½ Tbsp lemon juice
2 Tbsp butter




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