Orange cake

Orange cake

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

This is richer than the basic butter cake and has good keeping qualities. Serve plain or ice with a thin orange icing.

Ingredients

Quantity Ingredient
125g butter
1 orange, rind grated and orange juiced
1/2 cup caster sugar
2 eggs, separated
3/4 cup s.r. flour
1/4 cup plain flour
A pinch salt

Method

  1. Preheat the oven to 180°C. Brush a 19 cm x 9 cm loaf tin with melted butter, and then dust lightly with flour. Line the base of the loaf tin with baking paper. Cream the butter, add the orange rind, and beat in the sugar until light and fluffy. Add the egg yolks one at a time and beat well. Sift the flours and salt, and fold into creamed mixture alternately with strained orange juice. Whisk the egg whites until soft peaks form and fold into the mixture. Turn the mixture at once into the tin and bake for 35–40 minutes. Turn out on wire rack and cool.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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