Ingredients:
- 2 large eggs, separated
- 1/3 cup orange juice concentrate, thawed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 tablespoons butter, room temperature
- dash salt
- 2 teaspoons finely grated orange zest, optional
- 1/4 cup all-purpose flour
- 3/4 cup milk
- -
- Orange Sauce
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- dash salt
- 3/4 cup boiling water
- 1/3 cup orange juice concentrate, thawed
- 1 tablespoon butter
Preparation:
In a small glass or metal bowl, beat egg whites just until soft peaks form.
In another bowl, beat egg yolks, 1/3 cup orange juice concentrate, sugar, vanilla, butter, and salt until smooth and well blended. Slowly beat in the orange zest and flour along with the milk, stirring or slowly beating until blended.
Fold in egg whites a little at a time, just until blended.
Fill ramekins to just below the rim.
Bake for about 30 minutes, or until puffed and set. Remove from the oven and let ramekins cool on a rack for about 5 to 10 minutes, depending on serving time. These are delicious hot or warm, or serve chilled with orange sauce (directions below) or whipped cream and a sprinkling of orange zest.
Serve from the ramekins or carefully loosen sides and unmold warm cakes onto serving plates.
Orange Sauce:
In a small saucepan, combine sugar, cornstarch, and salt; stir to blend well. Add the boiling water and cook, stirring, over medium-high heat until thickened and clear. Add orange juice concentrate and bring back to the boil. Remove from heat and stir in butter.
Makes about 1 cup of orange sauce.
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