Orange meringue cake

1 tube cake

Ingredients

Quantity Ingredient
2¼ cup Flour, cake; sifted
1½ cup Sugar
3 teaspoons Baking powder
1 teaspoon Salt
½ cup Oil, salad
1 cup Sugar
½ cup Cornstarch
1 teaspoon Salt
3 cups Orange juice
6 Egg whites; at room temt.
1 teaspoon Cream of tartar
5 Egg yolks
1 tablespoon Orange rind; grated
¾ cup Orange juice
8 Egg whites; at room temp.
½ teaspoon Cream of tartar
¼ cup Lime juice
6 Egg yolks
1 tablespoon Orange rind; grated
¾ cup Sugar

Directions

CAKE

FILLING

MERINGUE

Sift flour, sugar, baking powder, and salt into bowl. Make a well or depression in center and add oil, egg yolks, orange rind, and juice.

Beat until smooth. Beat egg whites with cream of tartar in large bowl until very stiff. Slowly pour egg yolk mixture over whites and gently fold in until blended. Pour into ungreased 10-inch tube pan.

Bake at 325 degrees for 1 hour or until cake tester inserted in cake comes out clean and cake springs back when touched lightly.

Invert tube pan on funnel; let hang until cake is completely cooled.

Remove from pan and cut crosswise into 5 layers. Place bottom layer of cake on heatproof platter or baking sheet. Follow directions for filling and meringue.

Filling: Mix together sugar, cornstarch, and salt in a saucepan. Stir in orange juice and lime juice. Cook over low heat, stirring constantly, until mixture thickens and comes to a boil. Beat egg yolks slightly; add small amount of the hot mixture slowly to the egg yolks, stirring rapidly. Stir the egg mixture into the hot sauce in pan. Cook, stirring constantly, overy very low heat for 2 minutes longer. Remove fro heat; add rind and chill. Spread bottom layer of cake with one-fourth of filling. Repeat with next 3 cake layers and top with 5th layer of cake. Yield: enough filling for four 10-inch layers.

Meringue: Beat egg whites with cream of tartar in large bowl until foamy. Gradually add sugar and continue beating until very stiff.

Spread over sides and top of cake. Bake at 400 degrees for 5 minutes or until lightly browned. Serve either immediately or within 4 or 5 hours. Garnish, if desired, with halved orange slices and mint sprigs. Yield: enough meringue for a 10-inch tube cake.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-07-94

Related recipes