2 1/4 cups all-purpose flour
3 teaspoons active dry yeast
1 teaspoon salt
1/2 teaspoon baking soda
4 egg whites (1/2 cup)
1 1/4 cups granulated sugar
1/2 cup butter or margarine
2/3 cup milk
1/2 cup orange juice (with 1/2 teaspoon grated lime peel)
2 tablespoons grated orange zest
For the filling and topping:
1 tablespoon grated orange zest
1 cup orange juice
1/2 cup granulated sugar
1/2 cup all-purpose flour
3 large egg yolks
1 cup heavy cream or half-and-half
2 1/4 cups all-purpose flour
3 teaspoons active dry yeast
1 teaspoon salt
1/2 teaspoon baking soda
4 egg whites (1/2 cup)
1 1/4 cups granulated sugar
1/2 cup butter or margarine
2/3 cup milk
1/2 cup orange juice (with 1/2 teaspoon grated lime peel)
2 tablespoons grated orange zest
For the filling and topping:
1 tablespoon grated orange zest
1 cup orange juice
1/2 cup granulated sugar
1/2 cup all-purpose flour
3 large egg yolks
1 cup heavy cream or half-and-half
Sift together the flour, yeast, salt, and baking soda
Beat the egg whites until stiff peaks form
A little at a time, add 1/4 cup granulated sugar and beat until stiff again
Beat the butter or margarine and gradually add the granulated sugar, beating well
Combine the milk, orange juice (with grated lime peel), and grated orange zest
Alternately add the dry ingredients to the creamed mixture, beating well
Add the meringue and mix carefully
Pour into a 27 cm oval baking dish, greased and floured
Bake in a moderate oven for about 25-30 minutes
Let cool completely
For the filling and topping:
Mix together the grated orange zest, orange juice, granulated sugar, all-purpose flour, egg yolks, and heavy cream or half-and-half in a saucepan
Heat over low heat, stirring constantly, until thickened
Cool and beat the egg whites until stiff peaks form again
Beat the heavy cream or half-and-half until firm
Mix the egg whites with the creamed mixture, beating carefully
Fill and top the cake as desired.
