6 large eggs plus
1 egg white
225 gm sifted cake flour
300 gm caster sugar
1 tbsp baking powder
1/2 tsp salt
2 tbsp grated orange zest
120 ml corn oil
180 ml freshly squeezed orange juice
1 tsp vanilla
¼ tsp cream of tartar
Separate the eggs while they are still cold.
Place the egg yolks in one bowl & the whites (along with the extra egg white)
Cover with plastic wrap & bring to
room temperature (about 30 minutes).
have ready a 10 inch (25 cm) two
piece ungreased tube pan.
In the bowl of your electric mixer,
fitted with the paddle attachment,
(or use a hand mixer) place the
flour, sugar 50 grams, baking
powder, salt, & orange zest.
Beat until combined.
Make a well in the center of the
flour mixture & add the egg yolks,
oil, orange juice, & vanilla extract.
Beat until smooth
In a separate bowl, with the whisk attachment,beat the egg whites until foamy.
Add the cream of tartar & continue to
beat until soft peaks form.
Gradually beat in the remaining 50 gm
of sugar & 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 ungreased
tube pan & 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
1 bar cooking chocolate melted
Slice the cake into 2 or 3 layers.
Spread melted chocolate on each layer &
sandwich the cake together.
100 gm Philadelphia cream cheese
100 gm butter
50 gm caster sugar
With an electric mixer, mix the butter, cream cheese & sugar together, on medium speed until very smooth.
Spreads on with a spatula & decorate