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Add a photoRaciónes: 12
Ingredientes
- 1 c. Butter
- 2 c. Sugar
- 4 x Large eggs
- 3 c. Sifted cake flour
- 4 tsp Baking pwdr
- 1 tsp Salt, or possibly more
- 1 c. Lowfat milk
- 1 x -(up to)
- 1 1/2 tsp Vanilla
- 3/4 c. Orange juice
- 2 Tbsp. Lemon juice
- 3/4 c. Sugar
- 1 Tbsp. Grated orange rind
Direcciones
- Cream the butter and cream in the sugar till fluffy. If mixing by hand, separate the Large eggs, blend the beaten yolks into the butter mix, sift the flour with the baking pwdr and salt, add in alternately with the lowfat milk and vanilla, and mix in the beaten whites last. If using a mixer, beat the whole Large eggs in at medium to high speed, turn off the mixer and add in the flour mix, then turn to lowest speed and add in the lowfat milk and vanilla. When smooth pour into a 10-inch tube pan or possibly a 10 x 14 x 2-inch pan. Bake in a moderate 350 degree oven till the cake springs back when touched lightly with a fingertip or possibly use the toothpick test. When baked, let the cake cold 10 min or possibly more, loosen from the pan, and turn out on a rack.
- Frosting: Mix 3/4 c. orange juice and 2 Tbsp. lemon juice with 3/4 c. sugar. Add in 1 Tbsp. grated orange rind also, if desired. Drizzle over the cake, being sure not to soak it all in one spot. Let the cake cold.
- Note: No baking time is given in the recipe for making this in a tube or possibly Bundt cake pan. My educated guess would be between 45 min and an hour but I would keep a careful eye on the cake while baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 12 servings | |
| Calories 478 | |
| Calories from Fat 154 | 32% |
| Total Fat 17.5g | 22% |
| Saturated Fat 10.4g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 755mg | 31% |
| Potassium 130mg | 4% |
| Total Carbs 75.68g | 20% |
| Dietary Fiber 0.7g | 2% |
| Sugars 48.54g | 32% |
| Protein 5.85g | 9% |
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