August 05, 2017
Desserts, Cakes, Tube/Bundt,
Kid Pleaser, Quick Meals, Baby Shower, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Rosh Hashanah, Kosher, Low Fat, Non-Dairy, Vegetarian, Make it from scratch, Flour more
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Preheat oven to 375.
In large mixing bowl, beat egg white with cream of tartar, vanilla, and salt until soft peaks form. Add 250 ml sugar, 25 ml at a time to the egg whites until they hold stiff peaks.
Combine flour, and 125 ml sugar. Fold into Egg whites.
In small mixing bowl, beat egg yolks 25 ml sugar, orange rind and juice, until thick.
Fold 1/3 egg white batter into the egg yolk mixture.
Spoon mixture into 4L cake pan, alternating between yellow and white batter. Gently run a knife through the batter in the pan to create a marbled affect.
Bake for 35 minutes or until cake springs back when touched lightly.
Invert cake on wire rack to cool.
Serve with Orange Fluff Sauce.
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