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Gluten Free Orange Cake
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6 eggs separated (best let stand at room temperature 1 hour)
1 3/4 cups French Bread/Pizza Mix
1 1/2 cups granulated sugar
6 tablespoons fresh orange juice
1 tablespoon freshly grated orange peel
Confectioners’ sugar
Preheat oven to 350 degrees. Lightly oil the base of a 9 3/4 x 4 1/2 inch kugelhopf pan or a 10-x-4 1/2 inch tube pan (without removable bottom). Measure out mix and sift through a mesh sieve. (Some honey granules will remain in the sieve and can be discarded.)
Beat the egg whites until foamy. Slowly add 1/2 cup of granulated sugar, beating after each addition. Continue beating (medium speed) until whites form stiff peaks. Using the same beaters, beat the egg yolks at high speed, until very thick and lemon-colored, about 3 minutes. (Do not underbeat.) Slowly add the remaining 1 cup of granulated sugar and continue beating until mixture is smooth.
Add part of the mix to the yolk mixture, followed by part of the orange juice, beating (low speed) after each addition. Repeat these additions, ending with dry mix and beating after each incorporation. Fold in orange peel. With a rubber spatula, fold the whites into the batter. Pour into pan and bake 50-55 minutes for kugelhopf pan, 40 minutes for tube pan or until cake springs back when pressed with a finger. Let cool 10 minutes. Invert onto a wire rack and allow to cool completely. Run a knife or spatula around the edges of cake pan. Invert cake over rack or plate and shake to release. Brush away crumbs nd sift confectioners’ sugar over the top. Cut gently.
Serves 12
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Chef Frank Fileccia, CCC, CEC, GOM
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Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
