1 1/4 c Flour — all-purpose
6 Egg whites
1/3 c Sugar
1 ts Cream of tartar
6 Egg yolks
1/2 c Sugar
1 tb Orange peel — finely
Shredded
1 1/2 c Cream — whipping
1/2 c Orange juice
2 c Strawberries, fresh —
Sliced
2/3 c Sugar
And sweetened lightly
1/4 ts Salt
Combine flour and 1/3 cup sugar; set aside. Beat egg yolks till thick and
lemon-colored, about 5 minutes. Add orange peel and juice; beat till very
thick. Gradually add 2/3 cup sugar ans salt, beating constantly. Sift
flour mixture over yolk mixture, a little at a time, folding carefully just
till blended.
Wash beaters. Beat egg whites and cream of tartar till soft peaks form.
Gradually add 1/2 cup sugar, beating till stiff peaks form. Fold yolk
mixture into whites. Turn into UNGREASED 10-inch tube pan. Bake at 325
degrees till cake springs back and leaves no imprint when gently touched,
about 55 minutes. Invert cake in pan to cool. Split cake into 3 layers.
Whip cream. Stack cake layers, topping each with 1/3 of the whipped cream
and sliced strawberries. Trim top with whole berries, if desired.
Yields
8 Servings