Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 cup cake flour, not self rising
- 1-1/2 cups granulated sugar, divided
- Pinch ground cloves
- 12 large egg whites, at room temperature
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon grated orange peel
- 1 cup confectioners' sugar, sifted
- 1-1/2 teaspoons dark rum
- 1/4 teaspoon grated orange peel
- 1 to 2 tablespoons orange juice
- 8 navel oranges
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon orange-flavored liqueur
- =
Directions
1 Heat oven to 375 degree F. Sift flour, 3/4 cup of the sugar, cinnamon, and cloves together 3 times; set aside. Beat egg whites in large bowl with electric mixer until foamy, 4 minutes. Gradually increasing speed to medium, add cream of tartar and salt. Add remaining 3/4 cup sugar, 1 tablespoon at a time, beating well after each addition. Beat at medium speed to stiff peaks, 2 minutes. Beat in the 1 teaspoon orange peel.
2 Sift one third of dry ingredients over whites; carefully fold in with rubber spatula. Repeat two more times with remaining dry ingredients, just until blended.
3 Pour batter into ungreased 10-inch tube pan. Cut through batter with knife to remove any large air pockets. Bake 35 to 40 minutes or until top of cake springs back when pressed with fingertip.
4 Immediately invert pan onto funnel or bottle; let stand until completely cool.
5 For glaze, combine confectioners' sugar, rum, the 1/4 teaspoon orange peel, and 1 tablespoon of the orange juice, adding additional juice as needed to make a thick glaze.
6 For Orange Compote, peel one orange with vegetable peeler; cut peel into julienne strips. Bring water and the 1/2 cup granulated sugar to boil in saucepan; add peel and boil 2 minutes. Remove from heat. With sharp knife, remove peel and white pith from remaining oranges; cut between membranes to remove sections. Combine orange sections, any juice from sections, and liqueur with syrup and peel in bowl. Makes 5 cups.
7 Run knife around side of pan and unmold cake. Transfer to serving plate and drizzle with Glaze. Serve with Orange Compote. Makes 10 servings.