In a medium bowl, mix the following ingredients
4 Egg yolks
1 Large Egg
70 Gr. All purpose flour – sifted flour
1/4 teaspoon Salt
50 Gr. Vegetable Oil
70 Gr. Orange juice
In a separate bowl
4 Egg whites
1/2 Teaspoon Cream of Tartar
80 Gr. caster sugar
Preheat your oven at 150 Celsius –
Prepare an 20 X 20 cm. cake pan by covering the bottom and all sides with parchment paper. This is an important step to complete, otherwise, your cake might stick on all sides.
In a medium size bowl, stir in the 4 egg yolks and one full egg and mix well, using a whisk. Add the vegetable oil, orange juice and mix well. Sift the flour and salt over the bowl and using a whisk, simply mix the preparation and make sure there are no lumps.
In a separate bowl, using a hand held mixer, beat the eggs whites with the cream of tartar until the preparation starts to become frothy. Gradually add the sugar a little at a time, until it is completely used. The egg mixture will become glossy and rather thick – Beat the egg whites until they become stiff and hold their shape.
Fold the egg whites into the flour mixture, a little at a time – By rotating the bowl and using a spatula, delicately fold the egg whites until they are completely and thoroughly mixed in the flour preparation.
Pour the cake batter in your pan and delicately run your spatula through the batter to ensure there are no bubbles. Tap the cake pan a few times to remove any air bubbles.
Place your cake pan on a tray and pour 1 cup of hot water. Place the cake pan in the middle of the tray and place the oven.
Bake for 60-70 minutes – The cake will shrink a little bit when it cools down. Simply sprinkle a little icing sugar and serve.
Perfect for anyone with lactose intolerance!
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