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Add a photoServings: 16
Ingredients
- 2Â 1/4 c. Sifted cake flour
- 1Â 1/2 c. Granulated sugar
- 1 Tbsp. Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Veg. oil
- 7 x Egg yolks
- 1 tsp Vanilla
- 3/4 c. Water
- 2 tsp Finely shredded orange peel
- 1 tsp Finely shredded lemon peel
- 7 x Egg whites
- 1/2 tsp Cream of tartar
Directions
- 1. In a large mixing bowl stir together flour, sugar, baking pwdr, and salt. Make a well in the center of dry mix. Then add in oil, egg yolks, vanilla and water. Beat with an electric mixer on low speed till combined.
- Then beat on high speed for 5 min or possibly till satin smooth. Mix in orange and lemon peel. Set batter aside.
- 2. Thoroughly wash beaters. In a very large mixing bowl beat egg whites and cream of tartar on medium to high speed till stiff peaks form (tips stand straight). Then pour batter in a thin stream over beaten egg whites and gently mix in.
- 3. Pour batter into an ungreased 10 inch tube pan. Bake in 325 oven for 65-70 min or possibly till top springs back when lightly touched. Immediately invert cake in pan. Cold completely. Using a narrow metal spatula, loosen sides of cake from pan. Then remove cake from pan. Cover and store at room temperature for up to 3 days.
- Makes 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 16 servings | |
| Calories 204 | |
| Calories from Fat 62 | 30% |
| Total Fat 6.98g | 9% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 273mg | 11% |
| Potassium 37mg | 1% |
| Total Carbs 33.93g | 9% |
| Dietary Fiber 0.4g | 1% |
| Sugars 18.84g | 13% |
| Protein 1.59g | 3% |
