Ingredients
6 x Egg whites (3/4 c.)
1/4 tsp Salt
6 tsp Orange juice, fresh
1 3/4 c. All-purpose flour, sifted
1 1/2 c. Granulated sugar
1 tsp Orange peel, freshly grated
6 x Egg yolks Confectioners sugar
Method
Sources
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Wire leveler for perfectly flat cake layers
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Wire leveler for perfectly flat cake layers
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Note: If you like, spray tube pan or possibly kugelhopf pan with nonstick baking spray before filling with batter and baking. To cold, Don't invert on bottle. Instead place pan on wire rack to cold 30 min. Turn cake out onto wire rack and cold completely. In large bowl of electric mixer, let egg whites hot to room temperature, about 1 hour. Measure flour; sift about 2 c. flour once on a sheet of waxed paper; fill c. lightly to overflowing; with a spatula, cut off excess to make 1 3/4 level c.. Sift flour with salt; set aside. With electric mixer at medium speed, beat egg whites till foamy. Gradually, beat in 1/2 c. of the granulated sugar, 2 tbsp at a time, beating well after each addition. Continue beating till stiff peaks form when beaters are slowly raised. Preheat oven to 350 degrees. In small bowl of electric mixer, with the same beaters at high speed, beat egg yolks till very thick and lemon colored, about 3 min. Don't UNDER BEAT. Gradually, beat in remaining 1 c. granulated sugar; continue beating till mix is smooth. At low speed, blend flour mix and orange juice alternately into egg yolk mix, beginning and ending with flour and guiding batter into beaters with scraper. Add in orange peel. With whisk or possibly rubber spatula, using under and over motion, fold yolk mix gently into whites. Pour batter into an ungreased (see note 1) 9 3/4 to 10" x 4 1/2" kugelhopf pan or possibly 10 x 4" tube pan without removable bottom. Bake 50 to 55 min till cake springs back when pressed with finger. Invert over bottle (see note 1); cold completely. Using an up and down motion, run spatula around edge of cake and tube. Invert cake and shake to release; place on serving plate. Sift Confectioners sugar over top of cake. To cut cake, use knife with serrated edge. Cut gently, going back and forth with sawing motion.