Orange Meringue Cake
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Grated orange rind||1 Tablespoon|
|Orange juice||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Orange filling||1 Cup (16 tbs)|
|Meringue frosting||1 Cup (16 tbs)|
Combine first 4 ingredients in a large bowl.
Combine egg yolks, orange rind, orange juice, and oil, add to dry ingredients, and beat at medium speed of an electric mixer until smooth.
Beat egg whites (at room temperature) until foamy, add cream of tartar, and beat until stiff.
Fold egg yolk mixture gently into egg whites, blend well.
Spoon batter into an ungreased 10-inch tube pan.
Bake at 325Â° for 1 hour or until cake springs back when lightly touched with fingers.
Invert cake, cool 1 hour or until completely cooled.
Remove cake from pan, and slice into 5 equal layers.
Place bottom layer of cake on an ovenproof platter or wooden board, spread with one-fourth of Orange Filling.
Repeat with remaining layers and filling, ending with cake on top.
Spread top and sides with Meringue Frosting.
Bake at 400Â° for 5 minutes or until lightly browned.