Ingredients :
250g butter
80g sugar
5 egg yolks
Rind of half an orange
Juice of half orange
1 tsp vanilla essence
150 g self raising flour sifted with half a tsp salt
5 egg whites
25g castor sugar
Preheat oven to 175 degrees Celcius.
Line a 20cm cake tin with greaseproof paper.
Grease well.
Cream butter with sugar until light and creamy.
Add egg yolks one at a time.
Beat until light and fluffy.
Add essence , rind, and the orange juice. Blend well.
Fold in flour gradually, and mix well.
Whisk egg whites and sugar until stiff.
Fold meringue into flour mixture gently.
Turn mixture into prepared cake tin.
Level up mixture at the sides but allow a shallow well
in the centre. This enables the cake to level up evenly during baking.
Bake in preheated oven for 50-60 minutes or until cooked through when tested
with a skewer.
250g butter
80g sugar
5 egg yolks
Rind of half an orange
Juice of half orange
1 tsp vanilla essence
150 g self raising flour sifted with half a tsp salt
5 egg whites
25g castor sugar
Preheat oven to 175 degrees Celcius.
Line a 20cm cake tin with greaseproof paper.
Grease well.
Cream butter with sugar until light and creamy.
Add egg yolks one at a time.
Beat until light and fluffy.
Add essence , rind, and the orange juice. Blend well.
Fold in flour gradually, and mix well.
Whisk egg whites and sugar until stiff.
Fold meringue into flour mixture gently.
Turn mixture into prepared cake tin.
Level up mixture at the sides but allow a shallow well
in the centre. This enables the cake to level up evenly during baking.
Bake in preheated oven for 50-60 minutes or until cooked through when tested
with a skewer.
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