Orange cake

Orange cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
125g butter or soft margarine
1 orange, zested and juiced
170g caster sugar
2 eggs, separated
300g self-raising flour
pinch salt
2-3 tablespoons milk
icing sugar, sifted

Method

  1. Cream butter with orange zest and sugar until light and fluffy. Add egg yolks one at a time and beat well after each. Sift flour with salt and fold into creamed mixture alternately with strained orange juice and milk, beginning and ending with flour. Beat egg whites until stiff peaks form and gently fold in.
  2. Spoon into 20 cm round or square tin, or 21 × 11 cm loaf tin, that has been greased with melted butter, bottom-lined with greased baking paper and dusted with flour. Bake in a preheated moderate oven for 35–40 minutes or until a skewer inserted in centre comes out clean. Turn out onto a wire rack and when cool dust with sifted icing sugar.
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