Saturday, March 20, 2010

Helen's Orange Delight Cake

This is one of those recipes that was written out in paragraph form. It sounds delicious, though a lot of work.

Helen's Orange Delight Cake

Boil 1 1/2 cups of sugar and 6 Tbls. water in a saucepan until it spins a 8" thread. Pour hot syrup in a fine stream over stiffly beaten egg whites of 6 eggs. Continue beating until mixure is cool and stiff enough to hold shape. Beat 6 egg yolks until thick and lemon colored, then beat them into whites mixture. Beat in grated rind of one orange (2 tsps.) and juice of one orange (1/4 cup). Sift flour once before measuring. Sift 1 1/2 cups cake flour, 1/2 tsp. baking powder, and 1/4 tsp. salt together. Fold in egg mixture. Pour into ungreased tube pan. Bake one hour in slow oven. Invert cake until cake is completely cool.
*A slow oven is 300 degrees.
Keep the cake upside down while cooling (inverted) and in pan until completlely cool, just like an angel food cake. You may have to use a sharp knife run around cake like an angel food in order to remove it from pan.

Helen's Icing Orange Custard

Beat 5 egg yolks until thick. Blend 1/4 cup sugar, 1/4 cup orange juice, and grated rind of one orange. Cook over hot water, stirring contantly until mixture thickens. Cool. Beat 1/2 pint whipping cream until stiff. Fold into mixture. Blend 1 tsp. lemon juice.
*Use double boiler when cooking the custard.

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