This recipe isn't exactly vintage but it is old. I got it from a McCall's Cooking School in the early 80s.
3/4 cup (6) egg whites (do not discard yolks)
1 3/4 cups sifted all-purpose flour (see directions below)
1/4 tsp salt
1 1/2 cups granulated sugar
6 egg yolks
6 tbsp fresh orange juice
1 tbsp freshly grated orange peel
Confectioners' sugar
In large bowl of electric mixer, let egg whites warm to room temperature - about an hour.
To measure flour: sift about 2 cups of flour once on a sheet of waxed paper; fill cups lightly to overflowing; with spatula cut off excess to make 1 3/4 level cups. Sift flour with the salt; set aside.
With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the granulated sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form when beaters are slowly raised. Set aside.
Preheat oven to 350 degrees.
In a small bowl, with electric mixer, using the same beaters at high speed, beat egg yolks until very thick and lemon-colored - about 3 minutes. Do not underbeat. Gradually beat in the remaining 1 cup granulated sugar; continue beating until mixture is smooth.
At low speed, blend flour mixture and orange juice alternately into the egg-yolk mixture, beginning and ending with flour and guiding batter into beaters with a scraper. Add orange peel. With a whisk or rubber spatula, using under-and-over motion, fold yolk mixture gently into whites.
Pour batter into an ungreased kugelhopf pan or a 10-inch tube pan without a removable bottom. Bake at 350 degrees 50-55 minutes for the kugelhopf or 35-40 minutes for the tube pan. Cake is done when it springs back when pressed lightly with finger.
Invert over a bottle and cool completely. See note below.
Using an up-and-down motion, run a thin spatula around edge of cake and pan. Invert cake and shake to release; place on serving plate. Sift confectioners' sugar over top of cake. To cut cake use a serrated knife. Cut gently using a sawing motion.
If you used a nonstick pan or sprayed your pan, do not invert on bottle. Invert on a wire rack to cool 30 minutes. Turn cake out onto the wire rack and cool completely.
Yield: 12 servings
1 3/4 cups sifted all-purpose flour (see directions below)
1/4 tsp salt
1 1/2 cups granulated sugar
6 egg yolks
6 tbsp fresh orange juice
1 tbsp freshly grated orange peel
Confectioners' sugar
In large bowl of electric mixer, let egg whites warm to room temperature - about an hour.
To measure flour: sift about 2 cups of flour once on a sheet of waxed paper; fill cups lightly to overflowing; with spatula cut off excess to make 1 3/4 level cups. Sift flour with the salt; set aside.
With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the granulated sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form when beaters are slowly raised. Set aside.
Preheat oven to 350 degrees.
In a small bowl, with electric mixer, using the same beaters at high speed, beat egg yolks until very thick and lemon-colored - about 3 minutes. Do not underbeat. Gradually beat in the remaining 1 cup granulated sugar; continue beating until mixture is smooth.
At low speed, blend flour mixture and orange juice alternately into the egg-yolk mixture, beginning and ending with flour and guiding batter into beaters with a scraper. Add orange peel. With a whisk or rubber spatula, using under-and-over motion, fold yolk mixture gently into whites.
Pour batter into an ungreased kugelhopf pan or a 10-inch tube pan without a removable bottom. Bake at 350 degrees 50-55 minutes for the kugelhopf or 35-40 minutes for the tube pan. Cake is done when it springs back when pressed lightly with finger.
Invert over a bottle and cool completely. See note below.
Using an up-and-down motion, run a thin spatula around edge of cake and pan. Invert cake and shake to release; place on serving plate. Sift confectioners' sugar over top of cake. To cut cake use a serrated knife. Cut gently using a sawing motion.
If you used a nonstick pan or sprayed your pan, do not invert on bottle. Invert on a wire rack to cool 30 minutes. Turn cake out onto the wire rack and cool completely.
Yield: 12 servings
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