Olive Oil And Sauternines Cake
Ingredients
Yolks of 5 eggs
3/4 C. sugar
1 Tbsp. finely grated mixed orange
1/2 C. good sauternes
1 C. sifted flour
1/4 tsp. salt
7 egg whites
1/2 tsp. cream of tartar
Icing sugar
Mango cheeks and burnt sugar
Cooking Instructions
Butter and flour an 8 inch spring form pan and line it with baking paper. Beat the egg yolks with half the sugar until they are pale and thick. Beat in the mixed peel olive oil and Sauternes. Combine the flour and salt and beat into the egg mixture only until it is well combined. Beat the 7 egg whites with the cream of tartar until they hard soft peaks. Beat in the remaining sugar until the egg whites hold stiff peaks. Fold the whites into the egg yolk mixture until they are thoroughly incorporated. Pour the cake mixture into the prepared pan and bake in a preheated 350 oven for 20 minutes, turning the cake, if necessary, so that it bakes evenly. Lower the oven temperature to 300 and bake for a further 20 minutes. Turn off the oven, cover the top of the cake with a round of buttered baking paper and leave the cake in the oven for another 10 minutes. Remove the cake from the oven and cool it in the pan on a wire cake rack. Dust the cake with icing sugar and serve with mango cheeks and burnt sugar sauce.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)