Orange Raspberry Angel

10 – 11 egg whites

orange-raspberry-angel
Orange Raspberry Angel

1 tsp cream of tartar

1/4 tsp salt

1 1/4 cup fine sugar

1 tsp vanilla

1 cup cake flour.

Measure flour after sifting once.  Sift the remaining flour 3 more times.

beat egg whites until frothy and then add cream of tartar.  Continue beating until stiff.

Fold in vanilla, sugar and flour.  Do not over-mix.

Bake in a greased and floured tube pan for 50 to 60 minutes at 300 degrees Farenheit.

 

Filling

2 cups raspberries

1 cup orange juice

2 tbsp cornstarch mixed in 2 tbsp of orange juice.

In large pan heat the above mixture until it begins to thicken. This amount of cornstarch thickens the fruit but leaves it runny enough to cascade over a cake.  If you prefer it thicker add more cornstarch mixed in orange juice.

 

Topping

whipped cream

stevia or other sweetener.

Beat stevia and whipped cream until stiff.

 

Putting it together.

I just ice the cake with whipped cream and top with a bit of filling.  The remainder of the filling goes in a cream jug to be poured over the cut cake during the meal.

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Orange Mayonnaise Cake

mayonaisse-cake
Orange Mayonnaise Cake

Cake

2 cups flour

1 cup white sugar

1 1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp baking powder

4 tbsp cocoa

Mix together in a bowl until all ingredients are incorporated.

In a small bowl whisk together:

1 cup mayonnaise

1 cup orange juice

1 tsp orange extract

Mix dry and wet ingredients just until incorporated. Bake in a glass pan at 325 degrees for 45 minutes or until a toothpick comes out clean from the batter.  Cool and then cover with icing.

 

Peanut Butter Orange Icing

6 tbsp crunchy peanut butter

4 tbsp honey

4 tbsp corn syrup

1 tsp orange extract

Mix thoroughly and spread thinly on cake.  The icing is sweet. A little goes a long way.

 

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