How to make it

  • Butter and flour bundt pan. Preheat oven to 325°. Mix flour, baking soda, 1 1/4 c. sugar, and orange rind. Mix in butter until well blended. Add orange juice and vanilla. Slowly blend in egg yolks. In another bowl, beat egg whites until frothy; slowly add 1 c. sugar and cream of tartar and beat until stiff peaks form Gently fold into batter. Pour into bundt pan and cut through with knife to prevent air bubbles. Bake for 1 1/2 hours. Very important: do not open oven during first hour of baking. When cake tests done, turn off oven and let set for additional fifteen minutes. Turn out of pan and cool.
  • Puree strawberries. In a saucepan, combine water, sugar, and cornstarch. Bring to a boil. Add vanilla and strawberries. Cool
  • Bring cream to a boil. Remove from heat and melt chocolate.
  • I usually serve this dessert in individual slices with the strawberries spooned over cake. If ganache sets up too firmly before it's poured on top of berries, it can be reheated slightly in microwave.

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