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Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts      in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir 2005 Sauvignon Blanc 2005 Glissando Torta Arancia Nowadays our families are spread out in northern and southern California. But at Thanksgiving the families get together for a week at Lake Tahoe. We often have this particular cake as it pleases all the generations and critics. 6 eggs 1 cup sugar 1 cup cake flour 1 tsp baking powder pinch salt 3/4 cup sugar 3/4 cup orange juice 1 teaspoon lemon juice grated rind three small oranges 1 tablespoon orange flavored liqueur, such as Grand Marnier whipped cream 3 tablespoons white rum 1 piece candied orange peel chopped Preheat oven to 325 degrees. Sift cake flour and baking powder together with baking powder four times. Beat egg yolks and sugar together. Add 3 tablespoons rum and continue beating. Add flour mixture and continue beating until mixed thoroughly. Beat four egg whites until stiff. Fold a few tablespoons of egg white into flour mixture. Add rest of egg whites and fold just until mixed. Do not overmix as you will deflate egg whites. Pour into two buttered layer pans. Bake at 325 until done. Beat remaining two egg whites. Mix 3/4 cup sugar, 3/4 cup orange juice, lemon juice, orange rind, and liqueur and combine with egg whites. When cakes have cooled slightly pour egg white mixture over cakes a little at a time. Let stand a few hours or overnight. Remove cakes from pan and put together with sweetened whipped cream which you can dust with the finely chopped candied orange peel. Enjoy with our 2005 Glissando.

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