1 1/2 c Egg white (10-12 large), at
-room temperature
1 1/2 c Sifted powdered sugar
1 c Sifted cake flour(or sifted
-all-pupose)
1 1/2 ts Cream of tartar
1 c Granulated sugar
1 ts Orange or lemon peel, finely
-shredded
-CITRUS GLAZE-
1 c Sifted powdered sugar
1 ts Orange or lemon peel, finely
-shredded
1 tb Orange juice (up to 2)
Heat oven to 350*. Sift powdered sugar and flour together 3 times, set
aside. Beat egg whites and cream of tarter on medium to high speed till
soft peaks form ( tips curl). Gradually add granulated sugar, 2 tbls. at a
time, beating until stiff peaks form (tips stand straight). Sift about 1/4
of the flour mixture over beaten egg whites; gently fold in. Repeat,
folding 1/4 of flour mixture at a time, the fold in orange or lemon peel.
Spoon batter evenly into an ungreased 10″ tube pan. Gently cut through
batter. Bake on lowest oven rack 40-45 minutes or till top springs back
when lightly touched. Immediately invert cake in pan. Cool completely.
Remove cake from pan. Drizzle with citrus glaze. Mix powd.sugar and citrus
peel. Stir in O.J. 1 tsp. at a time, till of drizzling consistency.
Yields
16 Servings