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m (Robot: Changing Category:Egg whites Recipes)
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# Cool completely, inverted on cake rack, before removing from pan.
 
# Cool completely, inverted on cake rack, before removing from pan.
   
[[Category:Passover Desserts]]
 
[[Category:Orange juice Recipes]]
 
[[Category:Egg whites Recipes]]
 
 
[[Category:Cake flour Recipes]]
 
[[Category:Cake flour Recipes]]
[[Category:Yolks Recipes]]
 
 
[[Category:Chocolate Recipes]]
 
[[Category:Chocolate Recipes]]
 
[[Category:Egg white Recipes]]
 
[[Category:Orange juice Recipes]]
 
[[Category:Passover Desserts]]
 
[[Category:Yolks Recipes]]

Revision as of 18:35, 22 July 2010

Ingredients

Directions

  1. Preheat oven to 350 °F.
  2. Beat egg yolks and sugar until light and fluffy (about 7 minutes).
  3. Add cold water, orange juice, orange rind, chocolate and cake flour.
  4. Gently fold in stiffly beaten egg whites.
  5. Pour into a 10-inch tube pan with removable insert.
  6. Bake for 55 to 65 minutes or until cake springs back when gently pressed.
  7. Cool completely, inverted on cake rack, before removing from pan.