Orange Cake



Self raising flour 2 1/4 cups
Egg large 6 (separate yellow & white)
1 1/2 cup superfine sugar( to make super fine sugar ground the castor sugar in a food processor for 30/60 sec)
Vanilla essence 1 tsp
Orange zest 1 tbs
Orange juice 3/4 cup (freshly squeezed ) Orange_Cake
Vegetable oil 1/2 cup ( canola or sunflower)

Separate the eggs while they are still cold. Place the egg yolks in one bowl and in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).

Preheat the oven to 325 degrees F (170 degrees C) and have ready your pans.
In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.

In a separate bowl, with the whisk attachment, beat until it’s reach soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the the pan and bake for about 55 to 60 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 (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 before removing from pan (about 1 – 1 1/2 hours).

To remove the cake from the pan, run a long metal spatula around the pan. Invert onto a greased wire rack. Dust the top with confectioners sugar.