Another cake created to utilise some of the leftover food in the house :)
This time, its oranges! I had 3 oranges, which nobody wanted to eat...........so off they went into this cake and were devoured in no time :)
Again, this recipe is courtesy - joyofbaking.com.
Ingredients:
6 large eggs, separated plus 1 (30 grams) additional egg white
2 1/4 cups (225 grams) sifted cake flour (or you can use 2 cups of maida and 1/4 cup of cornflour)1 1/2 cups (300 grams) superfine white (castor) sugar (sugar grounded in a mixer)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Oranges)
2 tablespoons (10 grams) orange zest (grate the skin of the oranges to get the zest)
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar (or you can use a few drops of lemon juice)
Method:
Separate the eggs and place the whites in one bowl and the yolks in another.
Preheat the oven to 325 degrees F (170 degrees C) and have ready a baking tin (ungreased) ready.
In the bowl of your electric mixer (I used the food processor), fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons), baking powder, and salt. Beat until combined.
Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar/ lemon juice and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form.
With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased baking tin and bake for about 40 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back).
Immediately upon removing the cake from the oven invert the pan and place on a flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).
This time, its oranges! I had 3 oranges, which nobody wanted to eat...........so off they went into this cake and were devoured in no time :)
Again, this recipe is courtesy - joyofbaking.com.
Ingredients:
6 large eggs, separated plus 1 (30 grams) additional egg white
2 1/4 cups (225 grams) sifted cake flour (or you can use 2 cups of maida and 1/4 cup of cornflour)1 1/2 cups (300 grams) superfine white (castor) sugar (sugar grounded in a mixer)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Oranges)
2 tablespoons (10 grams) orange zest (grate the skin of the oranges to get the zest)
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar (or you can use a few drops of lemon juice)
Method:
Separate the eggs and place the whites in one bowl and the yolks in another.
Preheat the oven to 325 degrees F (170 degrees C) and have ready a baking tin (ungreased) ready.
In the bowl of your electric mixer (I used the food processor), fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons), baking powder, and salt. Beat until combined.
Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar/ lemon juice and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form.
With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased baking tin and bake for about 40 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back).
Immediately upon removing the cake from the oven invert the pan and place on a flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).
