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Achievable elevated desserts — laminated doughs, cakes, custards
Distilled orange blossoms — Moroccan pastries, semolina cakes
Rotating stand for smooth cake frosting and decorating
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Wire leveler for perfectly flat cake layers
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Achievable elevated desserts — laminated doughs, cakes, custards
Distilled orange blossoms — Moroccan pastries, semolina cakes
Rotating stand for smooth cake frosting and decorating
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Wire leveler for perfectly flat cake layers
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Line bottom of a nonstick 9 x 5-inch loaf pan (or 8-inch round cake pan) with wax paper. Using large bowl and electric beater, beat egg whites with cream of tartar, orange extract (or concentrate) and salt, if using, until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until thoroughly dissolved. In several portions, sprinkle flour over surface of beaten whites and fold in carefully with a rubber spatula. Spoon mixture into the prepared pan and bake in a preheated 350° oven for 30 minutes, or until cake tests done. Before baking, the cake will be very high and puffy; it will be level while baking. Cook cake by inverting pan and resting edges on the edges of 2 other pans. When completely cool, loosen edges of cake with a spatula and remove from pan.