Plum Cake

With all the beautiful stone fruit coming to our fruit stands right now I decided to post a plum cake I posted here. After making it this time, I decided on a few tweaks, because it just seemed a bit on the sweet side for me with the crumb topping and the drizzle. The drizzle is quite optional, but it does look nice. Instead of plums, you can use apricots or sliced peaches.  

topping:

• 6 tablespoons brown sugar
• 6 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/4 cup butter 

cake:

• 1/2 cup sugar
• ½ cup butter, softened
• 2 eggs
• 1 tsp vanilla
• 1 ½ c flour
• 2 1/2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk or buttermilk
• about 8 Italian plums, quartered or cut in half

glaze:

• ¾ cup icing sugar
• 1 Tablespoon milk
• ½ teaspoon almond extract

Method:

1. In small bowl, stir together sugar, flour and cinnamon for topping. With pastry blender cut in butter until mixture is crumbly. Set aside.
2. In large bowl, beat sugar and butter until fluffy. I use a wooden spoon.
3. Beat in eggs, one at a time and vanilla. 
4. Stir in combined dry ingredients alternately with milk. 
5. Spread batter into greased and floured 9 - 10 inch spring-form pan. 
6. Arrange plums, cut side up, on top of batter.
7. Sprinkle evenly with topping.
8. Bake at 350°F. about 50 min, until toothpick inserted in center comes out clean.
9.  Let cool in pan for 10 minutes. Remove rim of pan. 
10. Mix glaze and drizzle over cake. Serves 8 - 10 

(If you line the greased pan with parchment paper, you can slide the cake onto a serving plate. Otherwise just leave the cake on the plate of the baking pan and place that on a serving plate once it’s cooled.)

Plum Upside-Down Cake

Plums are in season...and they happen to make the best upside-down cake! This cake is a favorite from my mother's kitchen. We had a wee orchard of Italian prunes when I was a child...and shipped plums to the packers at this time of the year. And since they were available in abundance...we used them in cakes and pastries and 'pluma moos'. Italian prunes freeze well...and can be used straight from the freezer for this recipe.

Cake layer:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup milk

Fruit Layer:

• 2-3 tablespoons melted butter
• 1/2 cup brown sugar, packed
• about 12 plums (Italian prunes or your plums of choice)

1. Preheat oven to 350°F.
2. Spray 9-10 inch spring form pan with cooking oil; line with parchment paper.
3. Pour melted butter over bottom of pan. Sprinkle brown sugar evenly over melted butter.
4. Arrange plum halves cut side down over the brown sugar.
5. Beat 1/2 cup butter and together with sugar until light and fluffy.
6. Beat in eggs and vanilla.
7. Combine flour, baking powder, salt and cinnamon and add dry ingredients alternately with milk.
8. Beat together but do not over mix.
9. Spoon batter over top of the plums, spreading evenly.
10. Bake for about 45 minutes...or until cake is set in the middle.
11. Allow to cool for at least 30 minutes.
12. Remove ring and invert onto serving plate.
13. Serve slightly warm with ice-cream.

Bavarian Apple Torte

When we do a Flashback Friday we go back to a recipe that we posted closer to when we first started. (This one posted here in 2008.) What we found is that we can't delete the old one because there are dear readers who have pinned it. So now we've been posting a second one, the same as the old, but clarified and cleaned up a bit. Some of us keep the old photo up and some of us are happy to take it off. I'm always happy to change up old photos. 

This recipe has a story that I posted about here. When we visited our daughter and family in Indonesia (2011), she hosted a lunch with friends who all brought something they had made from this blog. Needless to say I felt honored, especially when one of them brought this apple cake even though it was quite the feat to get cream cheese where they live. It was wonderful!

Ingredients:

base:

• 1/2 cup butter, room temperature
• 1/3 cup sugar
• 1/4 teaspoon vanilla
• 1 cup flour

filling:

• 2 – 8 ounce packages cream cheese, room temperature
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla

topping:

• 2 - 3 thinly sliced apples
• 1/3 cup sugar
• ½ teaspoon cinnamon
• ½ cup sliced almonds

Method:

1. Cream butter, sugar and vanilla. Add flour a little at a time and beat until crumbly to resemble a graham wafer type crust.
2. Press crumbs out on bottom and a little up the side of a 8 1/2 - 9 inch spring-form pan. 
3. Beat cream cheese and sugar. Add eggs and vanilla, beating until smooth. 
4. Pour into pastry-lined pan.
5. Arrange apples on top of cream cheese layer and sprinkle with sugar/cinnamon mixture
6. Top with almonds.
7. Bake at 400° F for 10 minutes. Reduce temperature to 375° F and continue baking for 50 - 60 minutes. Cover loosely with foil for last 10 minutes if almonds get too dark. (shorter baking time is if using a larger pan, because the cake will not be as high)
8. Allow to cool 15 minutes. Run a knife around the edge before removing the rim. 

Rhubarb Cheesecake

I have made this cheesecake a number of times and I made it yet again for my daughter's birthday by request. Brought it to her work place, I'm hearing it went over quite well. This is not what you would call low cal by any means but rather a delicious treat during fresh rhubarb season.

Crust:

• 1 cup flour
• 3 tablespoons sugar
• 1/2 cup butter, softened

Rhubarb layer:

• 3 cups rhubarb, chopped
• 1/2 cup sugar
• 2 tablespoons flour

Cream cheese layer:

• 2 packages (250 grams/8 oz) cream cheese
• 1/2 cup sugar
• 2 eggs

Topping:

• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Method:

1. Mix together crust ingredients and pat into a 9" baking dish, should be at least 2" deep. You can use a 9" spring form pan.
2. Bake in a 425º oven for 10 to 12 minutes or just until it starts to brown. Remove from oven.
3. Reduce oven to 350º.
4. Mix together rhubarb layer ingredients and spread over crust.
5. Beat cream cheese and sugar until creamy. Add eggs one at a time and beat until well combined. Spread over rhubarb layer.
6. Return to oven and bake for 35 minutes, until filling is set.
7. Whisk together topping ingredients until well combined and spread on cheesecake while still hot. 
8. Allow to cool completely in fridge before serving.
9. Keep refrigerated.

Rhubarb Cake

Fresh rhubarb season is almost here. I've been checking the rhubarb plants, they are growing but not quite ready to pick. So I checked my freezer and was happy to find a package of rhubarb from last season. This is a quick and easy dessert to put together. Serve warm and if you like you can top it with a scoop of frozen yogurt or ice cream and you have a wonderful dessert.

• 4 1/2 cups rhubarb, chopped
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1 small package strawberry flavored gelatin powder
• 1  517 g (18.25 oz) package of yellow or white cake mix
• 1/2 cup butter, melted
• 3/4 cup water

1. Place chopped rhubarb evenly in an ungreased 9" x 13" baking pan.
2. Mix sugar and cinnamon and sprinkle over rhubarb.
3. Next sprinkle strawberry gelatin powder on top of the sugar mixture.
4. Sprinkle cake mix on top of the gelatin powder.
5. Drizzle melted butter on top of cake mix.
6. Slowly pour water over all.
7. Bake in a 350º oven for 1 hour.
8. Yield: 12 generous pieces

Tip: I used slightly frozen rhubarb, if you use fresh rhubarb increase water to 1 cup.

Pumpkin Spice Cake

My family has a favorite easy Spice Cake that I've made over the years and I decided to switch it up a bit for pumpkin season. Instead of using applesauce that the original recipe called for I used 100% pure canned pumpkin and pumpkin spice instead of nutmeg.

Pumpkin Spice Cake

Ingredients:

• 1 pkg. yellow cake mix
• 1 pkg. 4 serving size Jello instant vanilla pudding (3.4oz.)
• 4 eggs
• 1 cup pure pumpkin filling (not sweetened)
• 1/2 C. water
• 1/4 C. oil
• 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin spice

Method:

1. Preheat oven to 350 degrees.
2. Combine all ingredients in large mixing bowl of electric mixer and blend then beat at medium for 4 minutes. 
3. Pour into well greased and floured 10 inch tube or fluted tube pan or angel food pan. 
4. Bake at 350 degrees for 50-55 minutes or until cake tester comes out clean. 
5. DO NOT UNDER BAKE. 
6. Cool in pan for 15 minutes then remove and cool on rack. 
7. When the cake has cooled and before serving give it a dusting of powdered sugar. 
8. It's good by itself or served with vanilla ice cream.

Nectarine upside down cake

This upside down cake is simple to make but looks and tastes fabulous.

• 2-4 nectarines
• 1/4 cup butter
• 1 cup brown sugar

for the Cake

• 1 cup flour
• 3/4 cup sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 egg
• 1/3 cup buttermilk
• 1/2 tsp. vanilla
• 1/3 cup butter, melted

1. Preheat oven to 325 º.
2. Melt butter in  a round 8 or 9 inch baking pan.
3. Add brown sugar, mix with a fork to blend and spread evenly in bottom of pan.
4. Slice nectarines (one at a time - you may not need all of them) and arrange over brown sugar/butter mixture - start at the middle and lay the slices down in a spiral, overlapping them as you work your way to the outside of the pan.
5. In large bowl, stir together flour, sugar, baking powder, soda and salt. Set aside.
6. In another bowl, beat egg. Add buttermilk and vanilla and stir until smooth.
7. Stir melted butter into buttermilk mixture.
8. Add liquid mixture to flour mixture and beat with a spoon until almost smooth
9. Pour over nectarines in prepared pan
10. Bake at 325º F for about 30 minutes or until top is browned and toothpick inserted in centre comes out dry.
11. Run a knife around the edges of the pan and immediately turn the pan upside down on to a cake plate.  If any fruit remains in the pan, just gently lift it and put it into place on the cake.
12. Serve with ice cream or whipping cream.

Chocolate Pineapple Cake

This chocolate cake is a delicious mingling of chocolate, pineapple, coconut, and cinnamon.
Serve with whipped cream and pineapple.

• 3/4 cup butter, softened
• 1 1/4 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 1 cup flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup pineapple, crushed and drained
• 1/3 cup coconut

1. Cream butter, sugar, and vanilla together until creamy.
2. Beat in eggs.
3. Whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
4. Add combined dry ingredients to the creamed ingredients and mix well.
5. Stir in pineapple and coconut. Pour into a greased pan, the one I used measured 7" x 11" inches. If you have an 8" x 10" pan, that should work too.
6. Bake in a 350º oven 40 minutes or until tested done with a toothpick.
7. Serve warm or cold with whipped cream and pineapple chunks. 

Dutch Apple Tart

I found this Fruit Platz recipe in the Mennonite Treasury and thought I'd adapt it to fit into a tart pan. If you have never tried using one, this is a great recipe to try it with. The unique thing about this pan is that, once the cake is baked and cooled, you can push through from underneath and place the tart, along with the removable bottom, onto a serving plate.

Ingredients

• 1 1/2 cups flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1/4 cup shortening or butter, room temp
• 1 egg
• 5 Tbsp milk

crumbs

• 1/3 cup butter, room temp
• 3/4 cup golden or regular sugar
• 3/4 cup flour

Method:

1. Grease and flour an 11-inch tart pan or a regular 9X13-inch pan. (tap to make flour disperse evenly)Preheat oven to 350 F.
2. Combine dry ingredients and cut in butter with pastry blender to make fine crumbs.
3. In a small bowl, whisk egg, adding milk and then stir into dry ingredients with a fork.
4. Gather together, pressing to shape into a ball.
5. Roll out on floured baking mat or counter until an inch larger all around than the pan you are using.
6. Roll up on rolling pin to unroll onto pan, or carefully lift into pan. Press up dough to make an edge all around.
7. Arrange peeled and sliced apples or other desired fruit.( If you are using juicy fruit, such as berries, sprinkle with 1-2 Tbsp cornstarch mixed with 1/4 cup sugar.)
8. Make crumb mixture, using pastry cutter or fingers, squeeze to shape crumbs and sprinkle over apples/fruit.
9. Bake for 40 minutes, until crust and topping is a nice golden brown.
10. Serve plain, with whipped cream or ice cream.


Serve rustic style 

 

 or elegant style

Quinoa Brownies - Naturally Gluten Free

Bev's (MGCC) friend Dorothy passed on this Quinoa Brownie recipe to me that is delicious and considering the amazing nutritional value of Quinoa they are not just for those of us eating gluten-free !
Here is a link to a site itemizing the goodness of this seed.

I will give you Dorothy's recipe as it was given to me and then give you my version because I prefer to use the flour rather than cooking the seed.
The brownies are wonderfully light and fluffy and keep extremely well for several days - they would, of course also freeze well.
Eat them plain or  ice them.  Bake as a sheet cake or in round layers.... however you prefer !

Dorothy's Quinoa Brownie Recipe 

• 2/3 cup quinoa 
• 1 1/3 cup water 
• 1/3 cup milk 
• 4 eggs 
• 1 tsp vanilla 
• 3/4 cup butter (or marg) melted and cooled
• 1 - 1 1/4 cup sugar 
• 1/2 - 3/4 cup cocoa 
• 1 1/2 tsp baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp salt 

1. Bring quinoa and water to a boil. Cover and cook for 10 min.  Turn off heat and leave on burner for 10 min. more. Fluff with a fork and cool. 
2. Combine liquids, add quinoa and butter and blend till smooth in blender . 
3. Whisk together dy ingredients and add to blender and mix well. 
4. Pour into 2 greased round pans or 1 larger one. 
5. Bake at 350 F. for 40-45 min. 
6. Cool completely . 
7. Serve as is , iced or as a base for a fruit-topped dessert. 
8. You'll never guess that these have no flour!   

My Quinoa Flour Brownie Version 

• 1 1/4 cup quinoa flour 
• 1/2 cup milk 
• 4 eggs 
• 1 tsp vanilla 
• 3/4 cup butter melted and cooled 
• 1 - 1 1/4 cup sugar 
• 1/2 - 3/4 cup cocoa 
• 2 tsp baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp salt 

1. Melt butter in the microwave , add  cocoa and stir until perfectly smooth 
2. Beat eggs, milk, vanilla in mixer 
3. Add cocoa/butter and sugar
4. Mix remaining dry ingredients  -- quinoa flour, baking power, baking soda and salt 
5. Add dry ingredients  to liquids and beat until perfectly smooth.  
6. Pour into desired pans....  two round cake pans or one 9 x 12 pan 
7. Bake at 350 F for 40-45 minutes ....or until it tests done in centre (springs back when lightly touched with finger) 
8. Enjoy ---   great with chocolate icing !   

Toffee Topped Sheet Cake

I recently found several recipes for this cake on Pinterest and because we love the chocolate Texas Sheet Cake I thought it would be nice to try a "white" version.  

I added toffee bits and toasted almonds to the frosting and everyone who tried it gave me a thumbs up.  So here is the recipe as I made it.

For the cake:

• 1 cup unsalted butter
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking soda 
• 1 teaspoon salt
• 1/2 cup buttermilk
• 2 eggs
• 2 teaspoons vanilla

For the frosting:

• 1/2 cup butter
• 1/2 cup buttermilk
• 4-5 cups icing sugar
• 1 teaspoon vanilla
• salt to taste
• 1 1/4 cups toffee bits (you can buy these in the baking aisle)
• 1 1/4 cups almonds, lightly toasted*

*I toast these in a dry frying pan over medium heat, stirring frequently until nicely browned.  They will burn very quickly so watch them closely.

Method for the cake:

1. Grease and flour an 11x15 inch baking pan and set aside.
2. Preheat oven to 375 degrees..
3. Place butter and water in a large saucepan and bring to a boil.  Remove from heat.
4. Sift flour, sugar, baking soda and salt in a bowl.
5. In a measuring cup, mix buttermilk with eggs  and vanilla until blended, stir in vanilla.
6. Add  buttermilk/egg mixture to bowl of dry ingredients and mix just until all the flour is moistened.
7. Using a spatula or wooden spoon, add large dollops of this batter to the butter/water mixture in the saucepan, mixing very well between additions.
8. When it is all combined, pour into prepared baking pan and bake at 375 degrees for 25 minutes or until cake is set.
9. Let cool 10 minutes before preparing icing.  You should ice the cake while it is still warm.

Method for Frosting:

1. Bring butter and buttermilk to a boil in a large saucepan. (It will look a bit curdled)
2. Remove from heat and mix in 3 cups icing sugar, vanilla and a pinch of salt if desired.  Continue to add icing sugar  and mix until desired consistency is reached.  (This frosting will thicken as it cools so work fairly quickly. I was almost a cup short of icing sugar when I made this and even though the icing looked fairly runny when I poured it over the cake it still set nicely.)
3. Stir in toffee bits and all but 1/4 cup of the almonds.
4. Spread over warm cake and sprinkle with remaining almonds.
5. Let cool before serving.
6. Makes 20 generous sized pieces.  This freezes very well.

Mom's Prize Marble Cake

This lovely cake was often on my mother's Sunday Fasba table. She made it in two loaf pans instead of one large Bundt or Angel Food baking pan. That way she had one for the family and one to give a way. She has always been generous that way. Try baking it and sharing one loaf too! It has a unique ingredient in it that makes this cake very moist, Miracle Whip Salad dressing (similar to mayonnaise). There is no need to add any salt to the recipe because of the salad dressing.

• 1/2 cup of butter or hard margarine
• 1 1/2 cups of white sugar
• 3 eggs
• 3 cups of flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 cups of Miracle Whip

Streusel Filling:

• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon cocoa powder

1. Cream together the butter, sugar until light and fluffy.
2. Add eggs one at a time beating well after each addition.
3. Sift the flour and baking powder together.
4. Mix the baking soda into the salad cream.
5. Alternately add the flour mixture with the salad cream into the butter mixture and beat until well combined.
6. Mix the streusel ingredients together.
7. Pour half the batter into 2 well greased loaf pans.
8. Sprinkle half of the streusel
9. Top with the rest of the batter and streusel on top.
10. Take a knife and swirl the dough and streusel together to give it the marbled effect.
11. Bake at 350 for 35- 40 minutes.
12. Test if it is done by inserting a knife into the center and if it comes out clean it is done.
13. Let it rest in the pan for 5 minutes before removing. Finish cooling on wire rack.
14. After it has cooled completely cover tightly in a plastic wrap. It freezes very well. Share the other one!

Lime Ribbon Delight

This cake was inspired by a 1960's Betty Crocker recipe. The original recipe calls for a white cake mix and uses pineapples and nuts. If you read through this recipe you will note it's not the same cake but, because I like the name, I kept it. 

Ingredients:

• 1 cup sugar
• 4 eggs, divided
• 4 tablespoons water
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 6 kiwis. peeled and sliced
• 2 (3oz) pkgs lime flavored gelatin, divided
• 1 cup boiling water
• 1 cup chilled pineapple juice
• 1 cup whipping cream
• 1 tablespoon sugar

Method:

1. Prepare 2 or three same size ( 8-9 inches) round pans. (Trace wax paper to size of pan, grease pan and top of paper, then dust with flour.) Preheat oven to 325 F.
2. Beat sugar and egg yolks well, add water, lemon juice and vanilla.
3. Add combined flour and baking powder.
4. In separate bowl, beat egg whites until almost forming peaks and fold into first batter.
5. Divide batter evenly between pans and bake until golden, about 25 - 30 minutes.
6. Allow to cool about 5 minutes before inverting onto cooling rack and removing the wax paper.
7. Prepare jello with 1 1/2 pkgs gelatin, using 1 cup boiling water and 1 cup chilled pineapple juice. Stir in two ice cubes and refrigerate until slightly thickened, about 30 - 45 minutes.
8. Place first layer of cake into a springform pan, size of cake.  Lay sliced kiwi on first layer and cover with one third of the slightly thickened gelatin. Let set a bit more and repeat with each layer. Use the half pkg of left over gelatin to make more if you need to for the top. Using a springform pan, allows you to remove side with a release clasp and cake can actually be served as is. (see photo) If you do not have a springform pan, place a long doubled up strip of wax paper, extending over edges of pan, into each of the just emptied pans. Place one layer of cake on top of wax paper and top each with fruit and gelatin. Allow both/all cakes with layer of gelatin on top to set in fridge. When firmly set, grab the ends of the paper, to remove the cakes and stack one on top of the other.
9. Beat cream and sugar until stiff. Spread over side of cake and pipe around the edge if desired. Refrigerate cake before serving, as well as any leftovers.

Happy St. Patrick's Day!

Pineapple Topsy-Turvy Cakelets

We took our staff out for dinner at a fancy restaurant in town recently and I ordered the pineapple upside down cake for dessert.
It just wasn't as good as I expected but I loved their presentation of this down home dessert. So I went home and adapted my recipe to make these pretty cakelets.
They were eminently satisfying!

• 1/3 cup butter, melted
• 1/3 cup brown sugar
• 1 tin 341 ml/ 12 oz. can pineapple tidbits, drained
• whole pecan pieces and/or maraschino cherries, halved and blotted with paper towel

• 1/2 cup butter or margarine at room temperature
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk

1. Grease muffin tins well.
2. In a small bowl, combine melted butter and brown sugar.
3. Place 1 teaspoon or so of butter/brown sugar mixture into each muffin cup and spread to cover the bottom.
4. Arrange pineapple tidbits over butter/ brown sugar in a flower pattern around a pecan or cherry half. Set aside.
5. Using a hand mixer, beat butter in a mixing bowl until fluffy.
6. Add sugar l/4 cup at a time, beating well after each addition.
7. Add eggs, one at a time, beating well after each egg.
8. Add vanilla and mix briefly.
9. In a small bowl, sift flour, baking powder and salt.
10. Add half of the dry mixture gradually to butter/egg mixture, mixing at low speed until the flour is mixed in.
11. Add the buttermilk and mix again.
12. Add the rest of the dry ingredients and mix just until all the flour is incorporated.
13. Spoon into prepared muffin cups, filling each approximately 2/3 full.
14. Bake in 350 degree oven 30 minutes or until cake tester or toothpick inserted in the centre comes out dry.
15. Remove from oven and let sit for a couple of minutes.
16. Lightly loosen edges of cakelets from pan and invert onto a rack.
17. Carefully lift pan and replace any pineapple or cherry pieces that have stuck to the pan.
18. Let cool and serve with whipped cream or ice cream.

Daffodil Cake

Today it's five years since I said "auf wiedersehen" at the bedside of my father's home going. I prefer to use the German term because it speaks of a "seeing again".  At the memorial service we set the tables with daffodil plants that the family took home to plant . . . a reminder of the resurrection just like new life in spring. When I saw this recipe in an old Betty Crocker file, I had to post it, with a few personal adaptations, of course.

Ingredients:

• ¾ cup flour
• ¾ cup sugar
• 10 egg whites
• ¼ teaspoon salt
• 1/2 cup sugar
• 6 egg yolks
• 1 tablespoon lemon juice

Method:

1. Heat oven to 350° F.  Insert oven rack on bottom third of oven.
2. You will need three mixing bowls. In the first bowl, mix flour and ¾ cup sugar
3. In the second bowl, beat egg whites until frothy, add salt, and then gradually add sugar, beating until stiff. Fold in lemon juice.
4. In a small - third mixing bowl beat egg yolks well until thick and lemon colored. If you can get farm fresh eggs that have the dark yellow yolk, it helps to bring out the contrast in the yellow and white batters.
5. Sprinkle flour/sugar mixture into meringue, a few heaping tablespoons at a time, folding each amount in with rubber spatula.
6. Pour half of this white batter into the just emptied (flour/sugar) bowl. Gently fold egg yolks into one of the white batters.
7. Spoon yellow and white batters, alternately into un-greased tube or angel food pan.
8. Bake on lower part of oven about 40 – 45 minutes or until top springs back when lightly touched.
9. Invert pan on funnel or cooling rack and let hang until cooled. To un-mold, slide a thin sharp knife to cut around all of the edges and let it drop out upside down onto serving plate. Slide the same knife under the bottom of the cake, if your pan has a separate bottom.
10. Drizzle with orange glaze. Serve plain, with fruit, ice cream or sherbet.

  

Orange Glaze: (Mix)

•  1 cup confectioners sugar
• 1 tablespoon frozen orange juice 
•  warm water to blend, about 2 tablespoons