Orange Tea Cake

Name: Orange Tea Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons confectioners sugar; 7 eggs; 414 milliliters all-purpose flour; 6 Tbsps orange juice; 5 teaspoons grated orange peel; 1 teaspoons salt; 355 milliliters sugar, divided

If you have roughly 50 minutes to spend in the kitchen, Orange Te This recipe from Taste of Home requires confectioners' sugar, eggs, orange peel, and salt.

Instructions

Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.

Ingredients you will need

All Purpose Flour

Egg

Salt

In a large bowl, beat yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Blend in orange juice and peel.

Ingredients you will need

Orange Juice

Lemon

Sugar

Egg Yolk

Equipment you will use

Bowl

Add dry ingredients to yolk mixture; mix well.

Ingredients you will need

Egg Yolk

In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Bowl

Gently spoon into an ungreased 10-in. tube pan.

Equipment you will use

Frying Pan

Cut through batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour.

Equipment you will use

Wire Rack

Oven

Frying Pan

Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar.

Ingredients you will need

Sugar

Equipment you will use

Knife

Equipment

Ingredients

Servings:

1teaspoons

confectioners' sugar 7

eggs 414milliliters

all-purpose flour 6Tbsps

orange juice 5teaspoons

grated orange peel 1teaspoons

salt 355milliliters

sugar, divided

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.