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40 •

MARCH 2007 •

platinum

6700 Orchard Lake Rd.
West Bloomfield Plaza
248-432-0000
3050 Walton Blvd
Rochester Hills
248-375-0300

< FAMOUS ORANGE DESSERT
It is not terribly complicated to make,

but my family loves this cake-and-fruit
combination, and I hope you will, too. If
you need to save time, you can make the
cake a day ahead or buy an angel food cake
from a local bakery. Serves 8.

CAKE
1 1/2 cups sugar
1 cup cake flour, sifted
10 large egg whites, at room temperature
2 tablespoons warm water
1_ teaspoon cream of tartar
1 teaspoon orange extract
1/4 teaspoon salt

ORANGES
9 navel oranges
1 jar coarse-cut marmalade
1/4 cup orange juice
1 tablespoon Cointreau, Triple Sec or
Grand Marnier (optional)

For the cake: Preheat the oven to 350°F.
Place the sugar in a food processor and
process for 2 minutes, until superfine. Sift
half of the sugar with the flour; set the
remaining sugar aside.
In a large bowl, combine the egg whites,
water, cream of tartar, orange extract, and
salt. Beat using a hand-held electric mixer
until firm peaks form, about 4 minutes.
Gradually beat in the reserved sugar until
the mixture is glossy and forms stiff peaks,
about 1 minute. Gradually fold in the
flour mixture, one-third at a time; do not
overmix.
Transfer to an ungreased 10-inch angel
food pan with a removable base. Bake for
40 to 45 minutes, until the cake springs
back when the top is lightly touched.
Balance the pan upside down on top of
a sturdy bottle, to prevent decompression
while cooling. When cool, run a knife
around the edge of the pan and invert onto
a plate.
For the oranges: Using a very sharp
knife, remove all the skin and white pith
from the oranges. Working over a bowl to
catch the juices, slide the knife down one
side of each fruit segment, then cut down
the other side. Gently pull out the segment
and place in a bowl. Squeeze the juice from
the pith to the bowl with the segments.
Heat the marmalade, orange juice and
Cointreau, Triple Sec or Grand Marnier
(if using) in a small saucepan over medium
heat, stirring to remove any lumps. Pour
the warm mixture over the oranges,
stirring to combine, and refrigerate until
needed. To serve, pour the oranges over
the cake and cut into slices.
Per serving: 350 calories, 0 g total fat, 0 g
saturated fat, 7 g protein, 82 g carbohydrates,
4 g dietary fiber, 140 mg sodium.