Back Cake:
1 Cup Sifted Flour
1/2 Cup Confectioners’ Sugar
1/2 teas. Salt
10-11 Egg Whites (1-1/2 cups), room temp
1 teas. Watkins Vanilla Extract
1 teas. Watkins Orange Extract
1 Tbsp. Watkins Orange Peel
1-1/2 teas. Cream of Tartar
1 Cup Granulated Sugar
Preheat oven to 350*F. Make sure 10”x4” tube pan is clean, dry and free of grease. Sift flour, confectioners’ sugar, and salt together four times. Place egg whites in large bowl; add vanilla, orange extract, and orange peel; beat until foamy; add cream of tartar and keep beating until firm, but still glossy; add granulated sugar, 2 Tbsp. at a time, to the egg whites and continue beating until they cling to the sides of the bowl and are stiff, but not dry; fold in flour mixture, a little at a time. Do not stir!
Spoon batter into prepared pan; cut through batter to release any air bubbles and gently smooth top. Bake for 45-50 minutes until top springs back when gently touched. Cool upside down.
Orange Glaze:
1-1/4 Cup Confectioners’ Sugar
1/2 Cup Orange Juice
1 teas. Watkins Vanilla Extract
1 teas. Watkins Orange Peel
Mix all ingredients together with a wooden spoon. Spread on top of cake, allowing some to dribble down the sides.
© Copyright 1999 The Rising
Stars Team
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