- For Cake:
- 1 cup cake flour
- 1/2 cup confectioners' sugar
- 1/2 cup finely ground almonds
- 1 1/3 cups egg whites (about 10 large whites)
- 1/4 teaspoon fresh lemon juice
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- For Orange Cream:
- 1/2 cup orange juice
- 1 envelope unflavored gelatin (1 scant tablespoon)
- 1 1/2 teaspoons grated orange zest
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- For Glaze:
- 1/4 cup ground almonds
- 1 cup confectioners' sugar
- 3 to 4 tablespoons strained orange juice
FOR CAKE: Preheat the oven to 350 degrees F. Sift the flour and confectioners' sugar together 3 times into a medium bowl. Whisk in the almonds and set aside.
In a standing mixer or in a clean bowl with a hand-held electric mixer, whip the egg whites together with the lemon juice and salt on low speed until foamy. Increase the speed and continue to whip the whites while slowly pouring in the granulated sugar. Beat the whites until they reach a moist, firm peak. Add the extracts. Do not overwhip the whites.
Gently fold the flour mixture into the egg whites in 3 separate additions. Transfer the batter to an unlined 10-inch tube pan and bake for 30 to 40 minutes. The cake is done when it springs back when pressed with a finger. Cool, inverted for 1 to 1 1/2 hours.
FOR ORANGE CREAM: When the cake is cool, put the orange juice in a small bowl. Sprinkle the gelatin over the surface of the juice and set aside for 5 minutes to soften the gelatin. Place the bowl over a pot of simmering water and whisk to dissolve the gelatin thoroughly. Remove from the heat and add the orange zest. Cool to room temperature.
Whip the cream to the soft peak stage and add the confectioners' sugar. Fold 1/3 of the whipped cream into the orange juice and then fold it back into the rest of the cream. Refrigerate the cream for 5 to 10 minutes while you slice the cake.
TO ASSEMBLE CAKE: Cut the cake horizontally with a serrated knife into 3 equal layers. Whip the cream lightly. Place the bottom layer on a cake circle or plate and spread the cake with 1/3 of the cream. Lay the second layer on top and spread with an equal amount of cream. Place the top layer back on the cake and smooth the remaining cream over the sides of the cake. Refrigerate for 30 minutes to 1 hour.
FOR GLAZE: Holding the almonds in the palm of your hand, gently press them halfway up the sides of the cake. Rotate the cake by supporting it with your opposite hand as you coat all the sides of the cake. Whisk the confectioners' sugar with the orange juice to make a smooth glaze. Pour the glaze over the top of the cake and let it drip down the sides. Keep in the refrigerator until ready to serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
434 calories; 18g total fat; 41mg cholesterol; 82mg sodium; 62g carbohydrates; 2g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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