ORANGE SPONGE CAKE...

ORANGE SPONGE CAKE

adapted from :    jeannietaywordpress.com

Ingredients :

6  large  egg yolks

70  gm  oil

100  gm  orange juice  (I use 2 oranges)

90  gm  cake flour/all-purpose flour

1/2  tsp  salt

Zest of one orange

6  large  egg whites

100  gm  caster sugar

1/4  tsp  cream of tartar

Directions :

1.  Line the bottom of an 8 inch round pan.  Preheat oven to 155'C.

2.  Sift flour and salt together.  Set aside.

3.  Beat egg yolks, oil together until combined before adding orange juice and zest using hand whisk.

4.  Stir in the flour.  Mix well.  Set aside.

5.  Beat egg whites (using hand held whisk) until frothy before adding cream of tartar.  Continue beating while gradually adding the sugar.  Beat till soft to firm peaks but not stiff.

6.  Fold in 1/3 of the meringue into the yolk batter with a hand whisk.  Add another 1/3 and fold until almost combined.  Add the last portion and switch to spatula to scoop the batter from the bottom of the bowl and fold up.  Keep at it until no streaks of yolk batter can be seen.

7.  Pour batter into prepared pan and bake with a water-bath method at 155'C for about 70-75 minutes or until cooked through.

8.  Remove from oven, wait until cake has pulled away from the sides of the pan before inverting onto a smooth non-stick pan.  Remove paper lining and re-invert onto a rack.

9.  Place cake in the oven (do not turn it on) to dry using the remaining heat of the oven if the cake is still wet...