This semolina cake recipe was taught to me by my aunt in Greece. With a light syrup and fluffy whipped topping, it is an excellent dessert to serve year round. The orange juice adds a bit of citrus contrast to the sweet syrup.

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1 5/8 cup sugar
1 5/8 cup semolina (#3)
2 oranges, juiced
8 eggs, separated
2 tablespoons flour
2 tablespoons baking powder
3/8 cup butter, melted
2 teaspoons vanilla extract

Ingredients – Syrup
1/2 cup sugar
2 1/2 cups water

Ingredients – Whipped Topping
2 cups 35% cream
1 cup confectioners sugar
1 package Whip It (stabilizer)

Preheat the oven to 350°F and prepare a 10” x 14” baking pan (spray with non-stick spray and line with parchment paper). Mix together the semolina, flour, and baking powder and set aside.

Separate the egg yolks and whites. Beat the egg whites with the sugar until light and fluffy. While beating, add the yolks one at a time. Continue beating until the mixture is well blended. Add the orange juice, vanilla, and melted butter. Fold in the semolina mixture and pour into the prepared pan.

Bake for 30 minutes or until an inserted toothpick comes out clean. While the cake is baking, prepare the syrup by adding the sugar and water into a pot. Simmer over low heat until it is reduced to 1/4 of the water and the syrup thickens. Set aside.

Prepare the whipped topping by chilling the mixing bowl in the freezer for 10 minutes. Add the whipping cream and beat until thick. Mix in the confectioners sugar and Whip It and thoroughly blend together. Place the whipped topping into the refrigerator. You will add it once the cake is completely cooled and when you are ready to serve.

When you remove the cake, soak with the cooled syrup. Alternatively, soak a cooled cake with hot syrup. Cover the top of the cake with the whipped topping and serve.

Makes one 10” x 14” cake. Serves 10 to 12.

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