Crew’s Mess: by Capt. John Wampler
“I like spring, but it’s too young. I like summer, but it’s too proud. So, I like best of all autumn, because its tone is mellower, its colours are richer, and it is tinged with a little sorrow. Its golden richness speaks not of the innocence of spring, nor the power of summer, but the mellowness and kindly wisdom of approaching age. It knows the limitations of life and it is content.” Lin Yutang (1895-1976)
For those of us in South Florida, November means the return of snowbirds, and yachts returning for refit and sale. November is the start of the holiday season.
My grandparents were early snowbirds, having bought a winter home here in 1953 to escape the bitter Indiana winters. Grandma Maloy would make the most wonderful delights when we would fly out for the holidays. This is one of her recipes. Enjoy.
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3/4 cup all-purpose flour
5 egg yolks
1 1/2 tablespoons orange juice
1 teaspoon lemon juice
Preheat oven to 350 F.
Separate egg whites from yolks. This is an easy task if you put a bowl in the sink, crack an egg and roll the egg yolk from hand to hand, letting the white fall to the bowl below. Put yolk in another bowl.
Now, in a large mixing bowl, beat egg whites until soft peaks form, then add cream of tartar and salt while continuing to beat until there are stiff peaks.
In a separate bowl, combine sugar, flour, egg yolks, orange juice and lemon juice. Beat until combined, then gently fold whipped egg whites into mixture.
Gently spoon batter into ungreased, 9-inch spring form cake pan. Bake 50 to 60 minutes, or until cake is lightly browned and top springs back when lightly touched.
Invert pan until cool (at least 1 hour).
Remove cake from pan and place on serving plate.
Drizzle cake top with orange frosting.
1 8-ounce package plain cream cheese, room temperature
1 stick (8 tablespoons), room temperature
3 cups powdered sugar, sifted
2 tablespoons fresh-squeezed orange juice
1 tablespoon orange zest
In a large bowl (I use a stand mixer), mix butter and cream cheese at low speed until blended.
Gradually add powdered sugar until well-blended.
Add orange juice and zest, then blend at medium speed until mixture is fluffy.
Drizzle frosting over cake.
Sprinkle additional zest or garnish with mandarin orange sections.
Capt. John Wampler (yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.