Description Edit

Ingredients Edit

Directions Edit

  1. Heat oven to 375 degree F. Sift flour, 3/4 cup of the Sugar, cinnamon, and cloves together 3 times; set aside.
  2. Beat egg whites in large bowl with electric mixer until foamy, 4 minutes.
  3. Gradually increasing speed to medium, add cream of tartar and salt.
  4. Add remaining 3/4 cup Sugar, 1 tablespoon at a time, beating well after each addition.
  5. Beat at medium speed to stiff peaks, 2 minutes. Beat in the 1 teaspoon orange peel.
  6. Sift one third of dry ingredients over whites; carefully fold in with rubber spatula.
  7. Repeat two more times with remaining dry ingredients, just until blended.
  8. Pour batter into ungreased 10-inch tube pan.
  9. Cut through batter with knife to remove any large air pockets.
  10. Bake 35 to 40 minutes or until top of cake springs back when pressed with fingertip.
  11. Immediately invert pan onto funnel or bottle; let stand until completely cool.
  12. For glaze, combine confectioners' Sugar, rum, the 1/4 teaspoon orange peel, and 1 tablespoon of the orange juice, adding additional juice as needed to make a thick glaze.
  13. For orange Compote, peel one orange with vegetable peeler; cut peel into julienne strips.
  14. Bring water and the 1/2 cup granulated sugar to boil in saucepan; add peel and boil 2 minutes.
  15. Remove from heat.
  16. With sharp knife, remove peel and white pith from remaining oranges;
  17. Cut between membranes to remove sections.
  18. Combine orange sections, any juice from sections, and liqueur with syrup and peel in bowl.
  19. Makes 5 cups.
  20. Run knife around side of pan and unmold cake.
  21. Transfer to serving plate and drizzle with Glaze.
  22. Serve with orange Compote. Makes 10 servings.

See also Edit

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