Orange cake

Orange cake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
185g butter, softened
1 grated rind orange, juiced
165g caster sugar
3 eggs, separated
300g self-raising
a pinch of salt
1/3 cup milk
sifted icing sugar, to dust

Method

  1. Preheat the oven to 180°C. Grease a 20 cm round cake tin or a 21 cm x 11 cm loaf tin and line the base with baking paper.
  2. Using an electric mixer, cream the butter with the orange rind and sugar until light and fluffy. Add the egg yolks one at a time and beat well after each.
  3. Sift the flour with the salt into a bowl and fold into the creamed mixture alternately with the strained orange juice and milk, beginning and ending with flour.
  4. Beat the egg whites until stiff peaks form and gently fold in.
  5. Spoon into the prepared tin and bake for 45–50 minutes or until a skewer inserted in the centre comes out clean.
  6. Turn out onto a wire rack, allow to cool, then dust with sifted icing sugar.
Tags:
baking
bakery
margaret
fulton
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