- Egg white- 7
- Egg yolk- 6
- Cake flour- 2 & 1/4 cup (225 gm) (Tips: 1)
- Sugar- 1 & 1/4 cup + 1/4 cup
- Baking powder- 1 Tbs
- Oil- 1/2 cup
- Salt- 1/2 ts
- Orange zest- 1 Tbs
- Orange juice - 3/4 cup (better to use freshly squeezed juice from orange)
- Cream of tartar- 1/2 ts (optional) (Tips: 2)
- Confectioners sugar (powdered or icing) - To dust on the top of cake (optional)
- Separate (Tips: 3) the eggs placing the egg yolks in one bowl and the whites in another. Add the extra whites in the bowl where whites are placed. Cover both the bowl and keep aside to bring them to room temperature.
- Have ready a 10 inch (25 cm) two piece tube pan and do not grease it.
- Preheat your oven to 325 degrees F or 170 degrees C.
- Place the flour, 1 & 1/4 cup sugar, baking powder, salt, and orange zest in a big bowl and beat with the electric mixture in low speed just until all things are combined. Then make a well in the center of the flour mixture, add the egg yolks, oil and orange juice; and beat until smooth batter forms.
- Now take the bowl where you kept your egg white (Tips:4 & 5) (remember the bowl should be big enough to hold the foam. Because after you beat the egg white it will rise double in size.) and whisk it with the electric mixer. In the middle of beating add the cream of tartar and 1/4 cup sugar and continue to beat until stiff picks form.
- Then with a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (do not over mix otherwise the batter may be deflate). Pour the batter into the un-greased tube pan and place on the middle rack of the preheated oven.
- Bake it for about 55 to 60 minutes. For better result start to check your cake after 40 minutes with a toothpick or a wooden skewer. Insert the toothpick or the wooden skewer into the center of the cake, if it comes out clean then your cake is done. (When lightly pressed, the cake will spring back).
- When the cake is done take it out immediately from the oven, invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely (about 1 - 1 1/2 hours) before removing from pan.
- When the cake is completely cool, run a long metal spatula around the inside of the tube pan and center core to remove it from the pan. Invert it onto a lightly greased plate. Dust the top with confectioners sugar (powdered or icing).
- Serve with softly whipped cream or ice cream and fresh fruit.
**I have followed this recipe from the following website (http://www.joyofbaking.com). If you are in love with baking then this site is a great one.
- Cake flour substitution: 1 cup cake flour can be substitute by 3/4 cup (100 grams) (180 ml) all purpose flour plus 2 tablespoons (20 grams) cornstarch (corn flour) (packed)
- Cream of Tartar substitution: 1/2 teaspoon cream of tartar can be substitute by 1/2 teaspoon white vinegar or lemon juice.
- It is easy to separate egg yolks and white while eggs are cold.
- While beating the eggs for cake make sure it is in room temperature which will help to rise the eggs to its full volume.
- Make sure the bowl and the whisk attachment are dry while beating the egg whites. Otherwise you will not get the foam.