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Orange Blossom Cake

  Milk 2 Cup (32 tbs)
  Cornstarch 1 Tablespoon
  Sugar 1 Cup (16 tbs)
  Egg yolks 4
  Gelatin 2 Tablespoon
  Orange juice 3⁄4 Cup (12 tbs)
  Grated orange rind 1 Teaspoon
  Heavy cream 1 Pint, whipped
  Lady fingers 1 1⁄2 Dozen

Pour milk into double boiler; place over low heat until heated through.
Combine cornstarch, sugar and egg yolks; mix well.
Stir hot milk into yolk mixture; return to double boiler.
Cook, stirring frequently, until thickened; cool.
Soften gelatin in 1/4 cup cold water; add to orange juice and rind.
Combine gelatin mixture and milk mixture; blend thoroughly.
Refrigerate until thickened.
Fold whipped cream into gelatin mixture.
Split ladyfingers; cut 3/4 inch from end of each half.
Stand ladyfingers around edge of springform pan; line pan with cut pieces.
Pour whipped cream mixture into pan; refrigerate overnight.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3204 Calories from Fat 1842

% Daily Value*

Total Fat 209 g321.3%

Saturated Fat 124.8 g624.2%

Trans Fat 0 g

Cholesterol 1443.2 mg481.1%

Sodium 471.3 mg19.6%

Total Carbohydrates 289 g96.2%

Dietary Fiber 7.9 g31.5%

Sugars 242.6 g

Protein 65 g130.6%

Vitamin A 191.5% Vitamin C 246.3%

Calcium 112.1% Iron 24.8%

*Based on a 2000 Calorie diet

Orange Blossom Cake Recipe