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Orange cake a la Mary Forster
Nb persons: 0
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| Yield: servings | |
| 1 cup(s) | sugar |
| 5 | eggs |
| 1/2 lb | butter, melted |
| 3 1/2 tsp | baking powder |
| 1 cup(s) | flour |
| 2 cup(s) | water |
| 1 cup(s) | sugar |
| 1 jigger | cointreau |
Mix sugar and egg yolks. Stir in butter, rind, orange juice, flour and b
p. Carefully fold in stiffly beaten egg whites. Pour batter into
buttered 8 x 10 in. or 9 in square pan. Bake at 375 for 10 min, then at
350 for 25 min or until done. Do not overcook or it will stick.
Boil
water and sugar for syrup, about 5 min. Add liqueur. Pour syrup over
cooled cake immediately. Syrup will be thin. Cut cake into large diamond
shaped pieces. Whipped cream and candied orange peel on top.
Comments:
leave cake in pan whil covering with syrup. Need to spoon the syrup over
a little at a time. Whipped cream is too much - on that richness.
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