Orange Cake Custard
|Left over cake||3 Cup (48 tbs), cut in 1 inch cubes|
|Orange juice||3⁄4 Cup (12 tbs)|
|Orange rind||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
Place cubed cake in buttered 6-cup casserole.
Pour orange juice and rind over it and let stand.
Scald the milk in the top of the double boiler and add it to the beaten egg yolks and 1/4 cup of the sugar.
Return to double boiler and continue cooking until mixture coats a spoon.
Pour over cake mixture.
Beat the egg whites until stiff but not dry.
Add the remaining sugar and beat until whites are stiff and smooth.
Pile lightly on top of cake-custard mixture.
Bake in a slow oven (300° F.) for 20 minutes or until delicately browned.