This is a wonderful light textured cake with a lovely orange flavor.
1 cup self raising flour, sifted
1 1/4 cups icing sugar, sifted
5 egg yolks
1 Tbsp orange zest
5 egg whites
1 tsp vanilla extract
1/2 tsp cream of tartar
Combine flour and 1/2 cup of the sifted icing sugar, set aside.
In a bowl beat the egg yolks with an electric mixer on high for about 6 minutes or until thick and lemon coloured.
Gradually add the remaining icing sugar, beating constantly for about 4 minutes.
Stir in the orange zest
Wash the beaters thoroughly.
In a large bowl beat the egg whites, vanilla and cream of tartar until soft peaks form.
Gently fold yolk mixture into whites.
Sift flour mixture over the egg mixture, 1/3 at a time and fold in gently.
Turn into greased tin.
Bake at 325F/160C/gas mark 3 for 55 minutes or unyil the cake springs back when lightly touched.
Leave in the tin to cool for 5 minutes before turning onto a wire rack to cool completely.
Next up the choice is yours, as you can see I made Glace Icing and decorated mine.
You could also poke holes in the top of the cake with a fork and pour an orange syrup over it. Here’s how you can do that..
1 cup orange juice
1/2 tsp almond extract
Put the orange juice and honey in a saucepan and simmer for 5 minutes.
Remove from the heat and stir in the almond extract.
Spoon the syrup evenly over the cake, a small amount at a time, allowing the cake to absorb the syrup.
Chill if liked.
You need a 9ins cake tin. It can be a Bundt Tin a regular Cake Tin or a Patterned one similar to the one I used.