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LEMON-ORANGE
CHIFFON CAKE
Tart and light, I often used this for a grown-up birthday cake.
2 T. cornstarch
3/4 c. sugar
1/2 c. water
1 cup fresh orange juice
Juice of 1 lemon
Grated rind of 1 orange
2 eggs, separated
1 large orange chiffon cake
(homemade or store
bought) or 3 sponge layers
1 c. heavy cream, whipped
Mandarin orange sections or grated
orange rind
1. In top part of double boiler mix cornstarch, sugar, water, fruit juices
and grated rind. Cook over boiling water 15 minutes, stirring frequently.
Gradually pour over beaten egg yolks. Return to double boiler, and cook
until thickened and foam disappears.
2. Fold in stiffly beaten egg whites.
3. Cut cake, making 4 layers (or make 6 layers if using sponge layers).
Spread custard between layers and on top and sides. Chill overnight. Just
before serving, spread cream on top and sides of cake; garnish with oranges
or sprinkle with rind.
serves 12
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