Monday, September 26, 2016


source from  :

Ingredients :

    7  egg  yolks grade B
  50  gm  superfine sugar  (1/4 cup)
 1/4  tsp  salt
    4  tbsp  cooking oil
    2  tbsp  grated orange zest
  60  ml  orange juice  (4 tbsp)
Few drops of orange food colouring  (optional)
110  gm  self-raising flour  ( 4 oz )
    7  egg  whites
 1/2  tsp  cream of tartar or 1 tsp lemon juice
130  gm  superfine sugar  (2/3 cup)

Method :

1.  Preheat oven to 170'C/325'F.  Prepare a 9-inch/22cm tube pan, ungreased.  

2.  To make egg yolk batter :  beat egg yolks with sugar until pale, then add in salt and oil, mix briefly until looks like mayonnaise.

3.  Add in grated orange zest, orange juice and orange food colouring (if using) and mix well.  Fold in sieved flour until it forms batter.

4.  To make egg white foam :  beat egg whites and cream of tartar until mixture forms soft peaks.  Gradually add in sugar, beating at high speed until stiff peaks form.

5.  Gently fold beaten egg whites into egg yolk batter in 3 batches until fully combined.  (Do not overmix).

6.  Pour batter into ungreased prepared pan.  Gently tap the pan a few times on table top to get rid of trapped air bubbles in the batter.

7.  Bake in the preheated oven for 50-60 minutes or until cooked.  Immediately upon removing the cake from the oven, invert the pan and let cool completely before removing the cake from pan.

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