Orange-Cake Pudding
Orange-Cake Pudding
3 eggs, separated
1 cup sugar
2/3 cup orange juice
1 teaspoon finely grated orange peel
1 envelope unflavored gelatin
1/4 cup cold water
1 small angel-food cake
In top of double boiler, beat egg yolks until thick. Gradually stir in 1/2 cup of the sugar. Add orange juice and peel. Cook over boiling water 5 minutes. Soften gelatin in cold water. Stir in orange-juice mixture. Cool. Beat egg whites until they hold a peak but are not dry. Slowly beat in the other 1/2 cup of sugar, until stiff peaks form. Fold in gently the cooled cooked mixture. Tea angel-food cake into inch-size pieces and add. Pour into lightly oiled 2-quart mold. Allow to chill in refrigerator at least 4 hours. Unmold. Decorate with whipped cream if desired. Cut into wedges to serve.
Yield: 8 servings
3 eggs, separated
1 cup sugar
2/3 cup orange juice
1 teaspoon finely grated orange peel
1 envelope unflavored gelatin
1/4 cup cold water
1 small angel-food cake
In top of double boiler, beat egg yolks until thick. Gradually stir in 1/2 cup of the sugar. Add orange juice and peel. Cook over boiling water 5 minutes. Soften gelatin in cold water. Stir in orange-juice mixture. Cool. Beat egg whites until they hold a peak but are not dry. Slowly beat in the other 1/2 cup of sugar, until stiff peaks form. Fold in gently the cooled cooked mixture. Tea angel-food cake into inch-size pieces and add. Pour into lightly oiled 2-quart mold. Allow to chill in refrigerator at least 4 hours. Unmold. Decorate with whipped cream if desired. Cut into wedges to serve.
Yield: 8 servings
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