I don’t know about you guys but I love orange flavour in baking. This elegant cake is simply
divine fantastic. Bright, vibrant orange flavour comes from plenty of fresh orange juice and orange zest. The cake is light, airy and moist. Perfectly sweet without being overwhelming. Time to get your family and friends together for dinner and surprise them with this refreshing dessert. I hope you guys will give it a try 🙂 If you do, please let me know how it turned out for you.
Ingredients: 6 large eggs (at room temperature), 1/2 cup vegetable oil, 3/4 cup freshly squeezed orange juice, 3 tbsp water, 1 tsp vanilla extract, 2 1/4 cup flour (sifted), 3/4 cup caster sugar (divided into 1/2 cup and 1/4 cup), 2 tsp baking powder, 1/4 tsp salt, 1 1/2 tbsp orange zest, 1/2 tsp cream of tartar.
Notes: Separate the eggs while they’are still cold, leave (covered) on the kitchen counter to bring it to room temperature. Prepare orange zest and juice before you start baking. Ensure that your bowl and whisk that you will be using to beat the egg whites are squeaky clean. Do not grease the baking pan. It is absolutely the crucial step.
Directions: Start by preheating your oven to 325F. In a large bowl, combine flour, 1/2 cup sugar, baking powder, salt and orange zest, and whisk it quickly.
In a separate bowl, mix together, egg yolks, vegetable oil, freshly squeezed orange juice, water and vanilla extract. Whisk it just until combined. Make a well in the centre of the flour mix and gently pour your wet ingredients in and continue to mix on low then gradually to medium to high speed until batter is well combined. Set aside.
Now it’s time to prepare meringue, place the egg whites in a bowl, beat until it starts to foam. Add cream of tartar, bring the speed to medium and beat until soft peaks form. Gradually (1 tbsp at time) add the sugar (1/4 cup) and continue to beat the egg whites on high speed until stiff peaks form. This step is very important, over whisking and under whisking the eggs whites will cause the cake to collapse. The whites should be glossy and moist looking.
Using a rubber spatula, gently fold meringue, into the batter. In three additions, whisking gently from bottom to the top. Take care not to deflate the batter. Pour the batter into tube pan and bake for 55-60 minutes. The top of the cake will spring back when lightly touched. Once the cake is removed from the oven, immediately turn it upside down and place on the bottom of a glass or anywhere that will allow the air to circulate underneath the cake. It is important that you invert the cake right after you take it out of the oven so that it doesn’t shrink or lose its volume. Leave the cake to cool completely for 1-1 1/2 hours.
To remove the cake, gently run a butter knife around the inside of the tube and around the centre. Turn the cake over, so the bottom of the cake becomes the top :-), onto a cake stand and then slide the knife under the cake to separate the cake from the ring. Lightly dust with icing sugar and serve with fresh whipped cream 🙂