Orange Cherry Cake
|Sugar||2⁄3 Cup (10.67 tbs)|
|Finely shredded orange peel||1 Teaspoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Sifted cake flour||1 Cup (16 tbs)|
|Cream of tartar||1 Teaspoon|
|Whipping cream||2 Cup (32 tbs)|
|Dark sweet cherries||4 Cup (64 tbs), pitted (Fresh)|
Beat egg yolks at high speed of electric mixer till thick and lemon-colored.
Gradually add 2/3 cup sugar, beating till sugar dissolves.
Combine orange peel and orange juice.
Beat juice mixture and cake flour alternately into yolk mixture.
Beat egg whites with cream of tartar and 1/2 teaspoon salt till soft peaks form.
Gradually add 2/3 cup sugar, beating till stiff peaks form.
Pour yolk mixture in thin stream over egg whites; fold in.
Pour into ungreased 10-inch tube pan.
Bake in 325° oven for 60 to 70 minutes.
Invert cake in pan; cool.
Remove cake from pan; split into 3 layers.
Quarter the cherries.
Whip cream with 2 tablespoons sugar till stiff peaks form.
If desired, fold in 2 tablespoons brandy.
Assemble cake by alternating layers of cake, whipped cream, and cherries.