|
|
Post by NancyRogers on Dec 18, 2003 8:46:55 GMT -6
Hello, Nancy!
You sure work hard on this website! My meals are no longer humdrum and my family loves that. Sending in a recipe for Margaret from MS. She requested an orange chiffon cake from an older Better Homes And Gardens Cook Book. My cook book was printed in 1970, the third printing. Hope this is the recipe,
Margaret requested!
Orange Sunshine Cake
3/4 cup (8) egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
1/2 cup orange juice
1 cup sifted cake flour
1 cup (8) egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup sugar
Beat egg yolks till thick and lemon-color; gradually add 2/3 cup sugar, beating till thick. Combine orange peel and orange juice; add to egg mixture alternately with cake flour.
Beat egg whites with cream of tartar and salt till soft peaks form. Gradually add 2/3 sugar, beating till stiff peaks form. Gently fold into egg yolk mixture. Bake in ungreased 10-inch tube pan in slow oven ( 325
degrees ) for about 1 hour and 10 to 15 minutes. Invert; cool.
Merry Christmas, Nancy and the same to all fellow recipe collectors and
cooks!
NancyCarol From Nebraska
|
|
|
|
Post by NancyRogers on Dec 18, 2003 9:41:54 GMT -6
I have this cookbook, but it was a 1976 edition, so not so VERY old...LOL! I think this might be the recipe that Margaret in MS was looking for. Best wishes, Cathy in Texas
Orange Sunshine Cake
3/4 cup (8) egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
1/2 cup orange juice
1 cup sifted cake flour
1 cup (8) egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup sugar
heat oven 325 degrees.
Beat egg yolks till thick and lemon colored. Gradually add 2/3 cup sugar, beating till thick. Combine orange peel and orange juice. Add to egg mixture alternately with cake flour.
Beat egg whites with cream of tartar and salt till soft peaks form. Gradually add 2/3 cup sugar beating till stiff peaks form. Gently fold into egg yolk mixture. Bake in ungreased 10 inch tube pan in slow oven (325 degrees) for about 1 hour and 10 to 15 minutes. Invert and cool.
|
|
|
|
Post by NancyRogers on Dec 18, 2003 9:46:29 GMT -6
For Margaret in MS, who requested an Orange Chiffon Cake, this might be the one for which she was looking. It's from a BH&G cookbook I got back in the early 70's.
Lisa in GA
ORANGE SUNSHINE CAKE
2/3 c. (8) egg yolks
2/3 c. sugar
1 tsp. grated orange peel
1/2 c. orange juice
1 c. sifted cake flour
1 c. (8) egg whites
1 tsp. cream of tartar
1/2 tsp. salt
2/3 c. sugar
Beat egg yolks till thick and lemon-colored; gratually add 2/3 c. sugar, beating till thick. Combine orange peel and orange juice; add to egg mixture alternately with cake flour. Beat egg whites with cream of tartar and salt till soft peaks form. Gradually add 2/3 c. sugar, beating till stiff peaks form. Gently fold into egg yolk mixture. Bake in ungreased 10-inch tube pan in
slow oven (325°) for about 1 hour and 10 to 15 minutes. Invert; cool.
|
|
|
|
Post by NancyRogers on Dec 18, 2003 9:48:33 GMT -6
Margaret in MS
In the Old Better Homes Cook Book there are three cake recipes.
Orange Sunshine
Tropical Chiffon Cake
Orange Sponge Cake
Does any of these ring a bell? They all have cake flour and orange juice
in them.
Here is my e-mail address spunkie15@juno.com
If you want any of these.
Colleen
|
|
|
|
Post by NancyRogers on Dec 18, 2003 9:53:31 GMT -6
Re: Orange Chiffon Cake
Hi Nancy, first of all I would like to wish you a Merry Christmas and Happy New Year.
For Margaret in MS
2 cups all-purpose flour or 2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
2 tablespoon grated orange peel
7 egg yolks (with all-purpose flour) or 5 egg yolks (with cake flour)
1 cup egg whites (about 8)
1/2 teaspoon cream of tartar
Heat oven to 375 degrees. Mix flour, sugar, baking powder and salt. Beat in water, oil, orange peel and egg yolks until smooth. Beat egg whites and cream of tartar in 3-quart bowl until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased tub pan,10 x 4 inches.
Bake until top springs back when touched lightly, about 1 1/4 hours. Invert pan on heatproof funnel, let stand until cake is cold. Remove from pan. Frost with Orange Glaze.
Orange Glaze
1/3 cup butter
1/2 teaspoon grated orange peel
2 cups powdered sugar
4 tablespoons and 1 1/2 teaspoons of orange juice
Heat butter until melted and add grated orange peel. Stir in powdered sugar and orange juice, 1 tablespoon at a time, until smooth and of desired consistency. Glazes one bundt cake, chiffon or angel food cake.
Fran from CA
|
|
|
|
Post by NancyRogers on Dec 18, 2003 9:57:26 GMT -6
Hi Nancy ~ Here is a recipe for an Orange Sunshine Cake that I think is probably the Orange Chiffon Cake from the Better Homes and Garden Cookbook that Margaret in MS is looking for.
Sunshine in Southeast Texas
Orange Sunshine Cake
3/4 cup (8) egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
1/2 cup orange juice
1 cup sifted cake flour
1 cup (8) egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup sugar x 2
Beat egg yolks till thick and lemon-colored; gradually add 2/3 cup sugar, beating till thick. Combine orange peel and orange juice; add to egg mixture alternately with cake flour.
Beat egg whites with cream of tartar and salt till soft peaks form. Gradually add the other 2/3 cups sugar, beating till stiff peaks form. Gently fold into egg yolk mixture. Bake in ungreased 10-inch tube pan in slow oven (325º ) for about 1 hour and 10 to 15 minutes. Invert; cool.
|
|
