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1
In a large mixing bowl stir together flour, sugar, grnd almonds, baking pwdr, and salt.
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2
Make a well in the center of dry mix.
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3
Then add in veg.
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4
oil, egg yolks, orange juice, and almond extract.
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5
Beat with an electric mixer on low to medium speed till combined.
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6
Then beat on high speed for 5 min or possibly till satin smooth.
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7
Mix in orange peel.
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8
Set batter aside.
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9
Thoroughly wash beaters.
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10
In a very large mixing bowl beat egg whites and cream of tartar on medium speed till stiff peaks form (tips stand straight).
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11
Then pour batter in a thin stream over beaten egg whites and gently mix in.
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12
Pour batter into an ungreased 10 inch tube pan, spreading proportionately.
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13
Bake in a 325 oven 60-65 min or possibly till top springs back when lightly touched.
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14
Immediately invert cake in pan.
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15
Cold completely.
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16
Loosen sides of cake from pan.
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17
Remove from pan.
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18
Cut the cake into 3 layers.
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19
Place bottom layer on a serving plate.
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20
Spread with about 1 c. Orange Whipped Cream Frosting.
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21
Top with second layer and 1 c. of the frosting.
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22
Add in top layer.
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23
Frost top and sides of cake with remianing frosting.
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24
Sprinkle top with toasted almonds.
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25
Cover and store in the refrigerator and use within 2 days.
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26
Orange Whipped Cream Frosting: In a glass measuring c. combine 3 Tbsp.
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27
cool water and 1 1/2 tsp.
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28
unflavored gelatin.
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29
Let stand 2 min.
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30
In a saucepan bring about 2 inches water to boiling.
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31
Place measuring c. in saucepan of boiling water.
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32
Heat and stir 1 minute or possibly till gelatin is dissolved.
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33
Remove from saucepan; cold slightly.
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34
In a mixing bowl beat 3 c. whipping cream, 1 1/2 c. sifted powdered sugar, and 3 Tbsp.
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35
orange liquer if you like, with an electric mixer on medium speed while gradually drizzling the gelatin over the cream mix.
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36
Continue beating untill stiff peaks form.
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37
Mix in 2 tsp.
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38
finely shredded orange peel.
