Categories: Cakes
Ingredients
- 1 1/2 cups cake flour, unsifted (just use spoon to loosen flour before measuring)
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 salad oil, corn or canola
- 7 egg yolks, unbeaten
- 3/4 cup cold water (use orange juice)
- 1 teaspoon vanilla
- 1/2 teaspoon orange extract (optional)
- 2 tablespoons grated orange rind
- 1 cup egg whites, about 7 large eggs
- 1/2 teaspoon cream of tarter
Directions
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The success in baking this cake depends largely on the correct techniques for beating the egg whites and folding the beaten whites into the yolk batter. Make sure you fully understand the techniques by watching the videos recommended in the following instructions.
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Measure flour without sifting and add 1 cup sugar, baking powder and salt and stir thoroughly to blend.
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Make a hollow and add in order the oil, egg yolks, water (OJ), vanilla and orange rind. Mix with electric mixer until smooth.
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Wash and dry the mixer thoroughly. Make sure there is no trace of the egg batter or any fat/grease left on the beater. Egg whites should be at room temperature in order to get the maximum volume when beaten.
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Measure egg white into a clean glass or metal bowl and beat till foamy, add cream of tarter, beat till soft peak forms. Add 1/2 cup sugar and beat till stiff peak forms.
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Add 1/4 of the beaten egg whites to the egg yolk mixture, fold to blend.
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Pour egg yolk mixture over beaten whites and fold in gently until blended.
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Pour batter into a ungreased 10 inch tube pan with removable bottom.
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Bake in a slow oven 325 degrees for 55 minutes, then increase to 350 degrees for ten to fifteen minutes more.
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(If cake starts to get too brown on the top at the beginning, cover with aluminum foil)
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Invert tube pan to stand on a wire rack to cool completely before loosening and removing cake from pan.
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Orange Frosting: You can use frosting from Triple Orange Cake in this book OR try Glaze #2 from the Orange Bundt Cake recipe in this book.